OUR NEW ENGLAND FAMILY
Rlcipls
Compiled by
MR5. FRANCI5 JARVI5 PATTEN
Copyright, 1910, by
National Society of New England Women.
TOBIAS A. WRIGHT
ISO Bt-EECKER STREET, N. Y.
©Ci,A283687
Index
WHAT DOL5 COOKERY MEAN ... 5
BREAD 7
BREAKFAST, LUNCHEON AND TEA . . 12
CAKE 34
CANDY 51
COOKIE5, GINGERBREAD, ETC. ... 54
GRANDMOTHER'5 COOKING (Poem) . . 70
DE55ERT5 71
FISH 78
ICES, CREAM, PUNCHES .... 84
PICKLES 92
PIE 97
PRESERVES 103
PUDDINGS 109
SALADS 121
SOUPS 127
LIST OF MEMBERS 131
LDITION LIMITLD
TO 500 SIGNED COPIES
" It means the knowledge of all fruits, herbs,
balms and spices, and of all that is healing and
sweet in fields and groves and savory in meats.
It means carefulness, inventiveness, watch-
fulness, willingness and readiness of appliance.
It means the economy of our great-grand-
mothers and the science of modern chemists.
It means much tasting and no wasting.
It means English thoroughness, French art
and Arabian hospitality.
It means, in fine, that you are to be perfectly
and always ladies (loaf-givers). And as you are
to see that everybody has something pretty to
put on, so you are to see that everybody has
something nice to eat."
Ruskin
5
HERE IS BREAD which strengthens man's heart,
and therefore called the Staff of Life.
Matthew Henry
Bread
Melt one tablespoon lard in two cups hot milk. Add cup
warm water. Pour this over half cup sugar, and tea-
spoon salt. Stir in flour until milk is sufficiently cool to
allow addition of yeast. Dissolve half a compressed yeast
cake in half cup cold water in which is a pinch of salt;
stir this into the mixture, stiring in enough flour to knead no^
too hard. If you have no bread mixer, always use a knife to
stir bread. Let rise over night. Knead in two loaves. Let
it rise to top of bread pans, and bake brown on all sides.
Mrs. Edward W. Peet
W\tAz WbtRt ^reaH
Two quarts entire wheat flour, before sifting, half cup sugar,
one quart water, half teaspoon salt, half compressed yeast
cake, dissolve yeast cake in part of the water, stir sugar,
salt and flour together, adding yeast and remainder of flour.
Set in warm place. When the bread has risen to twice
7
its original size, stir down and place in tins for baking,
allowing it to rise a second time. Bake slowly an hour or
more. Makes two loaves.
Florence Fuller Saunders (Mrs. H. R.)
Cup milk, cup sugar, pint flour, two eggs, two tablespoons
butter, two teaspoons baking powder, sifted in flour. Beat
the eggs and sugar together, add butter, then milk, then
flour, and last three or four cups huckleberries dredged
with a part of the flour.
Mrs. Thomas Wallace
Q^fi
WUtt Cora JHeal ^reati
Cream a piece butter size of an egg and one tea cup
sugar, two eggs (not separated) and one pint sweet milk.
In a separate bowl mix two cups flour, two cups white Indian
meal, four teaspoons baking powder, one teaspoon salt.
Mix well. Bake from thirty-five to forty-five minutes in
moderate oven. This recipe makes twelve gems and a small
round loaf, or two large pans. If preferred, two teaspoons
cream tartar and one of soda may be used in place of baking
powder. This old New England recipe has never before
been published. Guaranteed,
Mrs. H. I. Ostrom
8
(Bin JFasMoncIi ^vmn ^reaU
One quart rye and a pint Indian meal, small teaspoon soda,
a third of a compressed yeast cake, heaping teaspoon salt,
tablespoon molasses, two tablespoons sugar. Mix with tepid
water, rise over night, or till lightly raised. Stir in table-
spoon melted lard. Steam three hours in a pudding mould
and bake in oven slowly two or more hours.
Mrs. William J. Patterson
JQut Proton ^reaU for sanUtoic()e2i
Three cups graham flour, cup white flour, cup molasses,
large cup milk, teaspoon soda, salt, three-fourths cup
chopped nut meats. Bake in slow oven at first, then in a
quicker oven. Bake one hour.
Mrs. W. H. Tappan
Two cups flour, two teaspoons baking powder, one cup
milk or cup milk and water, salt. First wet the spoon in
liquid, take up one spoonful of mixture at a time. Do not
cover tightly after placing in kettle. Try with a straw to
determine when cooked.
Mrs. Dearborn J. Adams
{^6
^00tott ^rotDU -^reaU
One cup each of flour, rye meal, and Indian meal, two-
9
thirds cup molasses, two cups milk, two teaspoons soda.
Dissolve soda in molasses. Steam three hours.
Lizzie Woodbury Law
0ra|)am ^reaU
Two cups thick sour milk, two teaspoons soda, spoons little
more than heaping, teaspoon salt, half cup molasses, very
coarse graham flour. To secure best results, it is better to
beat teaspoon soda in each cup of the milk as measured,
holding cup over mixing bowl, as it will froth over. With
a dry spoon, measure the soda for second cup and repeat.
Stir in salt and molasses, and enough Graham flour to
make it too stiff to pour. Turn at once into bread pan,
which has buttered paper on bottom. Bake an hour in
moderate oven. Same mixture baked in patty-pans makes
excellent muffins. Seeded and floured raisins may be
stirred into the loaf before turning in pan.
Mrs. D. O. Wickham
entire ^()eat ^reaU
Four cups entire wheat flour, two cups milk, cup molasses,
teaspoon soda, two teaspoons baking powder, teaspoon salt.
Steam two hours. Remove loaves from steamer. Butter
the tops. Bake half an hour.
Mrs. Reuben W. Ross
10
Eire ^muit
Beat while warm, a cup boiled rice, half teaspoon salt, two
teaspoons white sugar, cup sweet milk, half teaspoon bak-
ing powder, cup flour, or enough for a soft dough, two tea-
spoons butter. Mix and bake quickly. Very delicate and
delicious.
Mrs. Frank B. Orr, Chicago, 111,
Colony Twelve
^8
Quart flour, three heaping teaspoons baking powder, tea-
spoon butter, one of sugar, pinch salt. Mix with milk or
water.
Mrs. Dearborn J. Adams
II
MODERN DOCTORS differ quite
As to eating day or night.
Thus we cannot go astray
If we eat both night and day.
Breakfast, Luncheon and Tea
Take pieces of veal from chops or cutlet. Cut them two
and a half by four inches. Pound very thin. For each
veal bird have a bit of salt pork an inch square, chop fine
and mix with scraps of meat left on the bones. Add
small piece of onion or onion juice, parsley, lemon juice,
salt, pepper; add, after chopping, one-third as much rolled
cracker as mixture. Spread mixture over on each veal
roll, pin with toothpick, roll in flour. Fry in part butter
and lard a light brown; turn them, add cup hot water,
stew gently fifteen minutes, covering closely. Add milk
or cream, stirring about ten minutes, serve hot, and pour
over the gravy.
Fanny R. Grisvvold Ely (Mrs. Horace S.)
lamb en (tu&&evolt
Brush lamb chops with melted butter, salt and pepper.
Brown in spider. Parboil three-fourths cup carrot till
12
nearly soft. Drain, fry in bacon fat, to which has been
added three-fourths tablespoon chopped onion. Put chops
in casserole, add the carrots, one cup potato balls, two
cups thin brown sauce or water, three tablespoons sherry,
salt, pepper. Cook till potatoes are done. Add twelve
small onions {which have been cooked). Simmer one hour
on back of range.
Mrs. D. H. Roberts
Half a can tomatoes, four eggs, bacon. Drain tomatoes,
add two tablespoons moist bread crumbs, small piece
butter, salt and pepper, boiling down till quite thick.
Scramble the eggs, and when almost cooked stir in the
tomato sauce. Serve on hot platter garnished with bacon
fried crisp.
Sara A. Palmer
Cut in small pieces a year old fowl, cleanse thoroughly,
place in cold water. Put in frying pan five slices clear
fat pork, fry brown. Lightly wipe chicken, rubbing salt
and pepper over each piece. Lay thickest parts of fowl
in pan first and then the remainder. Cover closely, steam-
ing till tender. If water "dries out" replenish with table-
spoon full and cover. When chicken is cooked, remove
pieces to first layer, pressing each down into the hot fat.
13
brown quickly on both sides, placing each portion on a
platter, as browned.
Into the hot frying pan pour a quart of milk, two heaping
tablespoons thickened flour, salt. Slice a loaf of bread, but-
ter each piece, lay each slice in the pan, allowing gravy to
boil up once, over it. Lift out, and place on chicken.
Over all pour remaining hot gravy and serve. This should
not take over an hour.
Mrs. H. B. Shute
CiUer ^oUeU })ain
Wash a lean ham, allowing it to remain in cold water
twenty-four hours. Wipe dry, place in an agate kettle with
cider to more than cover. Cook slowly, allowing fifteen
minutes to each pound. Keep ham in cider till cold.
Remove skin, wipe very dry. This is delicious for luncheon
or Sunday evening supper.
Mrs. Chandler Smith
CnrneU ^tti ^ael)
Mash hot boiled potatoes. Take equal quantity of chopped
corned beef and potato. Melt small piece butter in the
pan, put in hash, dash onion juice, salt, pepper. Moisten
with little water and bits of butter on top. When heated,
set back on range and brown slowly.
H. C. P.
14
JKeat loaf
Three pounds rare beef or veal chopped fine, a cup cracker
crumbs, two eggs, two teaspoons pepper, three salt, one
sage. Mix and press into a dish. Bake two hours. If
veal is used add one-fourth pound pork chopped fine.
S. F. M.
^eal loaf
Three and one-half pounds of the best part of the lean
and fat of a leg of veal, six small crackers pounded fine,
piece of butter size of egg, two eggs, tablespoon salt, tea-
spoon pepper, nutmeg, parsley, and slice of salt pork.
Work the whole into the form of a bread loaf, with bits
of butter on top, grating crusts of bread over it. Put in
a dripping pan with water, bake about two hours.
Mrs. William H. Hotchkin
Crtpe a la Creole
Two pounds honeycomb tripe, same of sweet green peppers,
one can mushrooms, Spanish onion, one can tomatoes,
tablespoon each of butter and flour. Cut two pounds
tripe in "finger strips," boiling till tender. Drain, add
cooked tripe to the vegetable mixture, which has been
made meanwhile in a separate kettle. Chop fine the
onions, peppers and mushrooms. Rub tomatoes through
a sieve. Cook all together, butter and flour added last
15
to thicken. Cook slowly all the afternoon after tripe has
been added. It may be heated in chafing dish for a late
supper, but must be prepared in the morning as it requires
long simmering. No salt or pepper required.
Mrs. Minton Dyke Clark
Take a young chicken, split it down the back, place in a
pan, salt and pepper. Pour over two large basting spoons
olive oil. Sprinkle a little thyme, and allow it to stand
two hours. Roast forty-five minutes in hot oven, basting
often with the oil. A delicious way to serve chicken.
Jane Damon Bolander
Earebit l^ubstitute
For each egg, allow tablespoon milk, and tablespoon grated
cheese, salt and mustard. To have mixture very creamy,
use a revolving beater to the yokes and whites. Turn
them in the blazer or omelette pan with tablespoon butter,
salt, mustard and cheese, stirring constantly till eggs have
thickened and cheese melted. The dish is useful for
small teas or luncheon. A dash of paprika improves the
eggs.
Elizabeth Fuller 'Putney
i6
^arJine EareMt
Make a Welsh rarebit in usual manner, but, just before
it is done, stir in six small sardines, which have been
skinned and reduced to a coarse paste.
T. M. W.
Cracker IJuffs
Take the old fashioned crackers that split easily, split
and soak ten minutes in cold water. Remove carefully
and place on a granite pie plate, laying a large piece butter
on each cracker. Leave in hot oven twenty minutes. With
the addition of a little grated cheese they are excellent
with a salad. A spoonful of jelly, may be served with
coffee. Their simple origin is never suspected as they
closely resemble or suggest puff paste. Try these for an
afternoon tea.
Mrs. Duane H. Clement
%^
liquiDi in to|)u]^ to ^oil a j)am
Quart vinegar, half cup mustard, four large onions, pinch
of allspice, cinnamon and cloves, three small peppers.
This mixture adds a fine flavor to the ham.
Mrs. Marcia Brooks Cutler
%^
p:a£ffiiacl)tt6etts "EareiJit"
A pound and a half American cheese, one egg, half a
cup sweet cream. Walnut of butter, pinch soda, liberal
17
sprinkling paprika, tablespoon Worcestershire sauce. Wal-
nut of butter in a hot sauce pan or chafing dish and finely
cut cheese; when it can be smoothly stirred, add the egg
and cream, lastly paprika and sauce. Stir evenly till smooth.
Serve on hot toast. A Spanish onion and two large toma-
toes stewed together and added to the rarebit, well stirred
in, just before serving, makes it into a Rhiktumdiddy T
Serve on toast same way. Piquant and unusual.
Mrs. Minton Dyke Clark
Coffee
It is essential to use none but a good grade of coffee to
secure best results. A generous tablespoon coffee, not
ground too fine, for each cup; mix with white of one egg.
After the mixture is put into the coffee pot, pour over boiling
water. A cup to each tablespoon coffee. Let it boil not
over five minutes. Stir and place on back of range five
minutes and serve at once.
E. W. G.
;p:acaroni CreameU
One-fourth pound macaroni broken in three inch lengths,
add three pints boiling salted water. Boil till soft. Drain
through a collander, pouring cold water through to cleanse
and prevent macaroni from sticking. Cut in inch pieces
and cover with white sauce in a baking dish. Add one-
half teaspoon salt. Mix three-fourths cup bread crumbs
i8
with one-third cup melted butter, spread over top, baking
till crumbs are brown.
Lydia Day
'-^^
One cup minced ham seasoned with mustard. Stir one
egg with one and one-half cups white sauce, layer of
macaroni, sprinkled with ham and sauce. Crumb and
butter top. Bake half an hour. Serve at once. Emergency
dish.
LiLLA M. Briggs
jFor breakfast
Use ripe tomatoes and a little cold broiled or boiled ham.
Chop ham fine, using about three-fourths cup. Place ham
and tomatoes in sauce pan, peeled and cut. Add half tea-
spoon butter, cooking few minutes. Add the beaten eggs,
thoroughly mix and cook till eggs are set; season. Serve
on hot toast, sprinkle with chopped parsley.
Mrs. Henry Emerson
«^
Etce (^otilaBi]^
Two cups cold boiled rice, half a can of tomatoes, half
pound American cheese, two cooked sausages, cut fine, two
slices onion, paprika, salt, pepper. Heat tomatoes and
onions, add rice, cheese, sausage and seasoning. Serve
on buttered toast or plain.
J. G. V. V.
19
lillm for J3at/ ^|)eUg
Take meat from the breast, first and second joint of a
roasting chicken. Cover in saucepan, with cold water. Add
two small onions, and cover, boiling slowly till chicken is
tender. Remove from the liquid, cut in dice. Thicken the
stock with two tablespoons flour and three of butter, adding
to stock cautiously. When boiled three minutes, add a cup
of cream, and yolks two eggs. Cook a minute, remove
from fire and pour it over the chicken.
Mrs. William H. Osborne
(0reen Corn
Green corn is made hard and yellow, usually, by too much
boiling. It should be put into boiling water and remain but
four minutes after coming to a boil again. One minute be-
fore removing, throw in a handful of salt. If salt is sooner
added, it makes the corn tough.
Mrs. D. O. Wickham, Cleveland, Ohio
CauUflotoer
Cauliflower will be whiter and richer if boiled in half water
and half milk, instead of all water.
P.
(0ranUm0tf)er*fii €^59; Coaeit
Slice bread not too thin, stale bread is best. Beat one egg,
one-half teaspoon sugar, and one cup milk. Place in a pan
sufficient butter to fry the bread. Dip each slice in the
20
batter and fry a light brown. Very nice breakfast dish or
Sunday night tea.
Mrs. John Littleton Lyon
Boil four eggs hard. Chop the whites, grate yolks. Butter
slices of toasted bread, pour over a milk sauce thickened
with flower, seasoned with butter, pepper and salt. Add
the whites and sprinkle grated yolks over the top.
Mrs. Francis Jarvis Patten
Allow four tablespoons milk to one egg, beat thoroughly,
put in double boiler, with little salt and pepper. Serve on
toast.
Mrs. Annette L. Place
^fnUiiJtUual ©melette
Beat one egg, pinch salt, teaspoon cold water, turn into a
buttered pan, and fold over.
J. G. V. V.
5^ ^4
Caraccas (^ffssi a la ^undl^tne
Put in a skillet, one-half cup stewed tomatoes, two chopped
hard boiled eggs, one heaping tablespoon grated cheese,
one cup chopped boiled ham, pinch paprika. Cook, stir-
ring constantly until smooth, add a beaten egg, after which
21
cook about half a minute. Spread on pieces "toast and serve
immediately. Will be sufficient for six people. This dish
for tea has found great favor with all who taste it.
Cynthia Westover Alden
^€
effff Cutlets
For each cutlet allow one hard boiled egg, chopped fine,
tablespoon bread crumbs, tablespoon grated cheese, pinch
curry powder, pepper, salt. Mix ingredients with beaten
yolk of a raw egg. Shape like cutlet. Dip in white of egg
and bread crumbs, and fry brown. Serve very hot.
Marguerite T. Doane
^
JJineapple ©mclet
To four well beaten eggs add a heaping tablespoonful
powdered sugar and a teaspoonful lemon juice. Put mto
the pan in which the omelet is to be cooked a large table-
spoonful butter. When it bubbles, pour in the eggs. When
the eggs have become firm and nicely browned on one
side, place in the center two large tablespoonsfuls shredded
pineapple, sweetened. Fold the omelet over, turn on a hot
dish, sprinkle with powdered sugar and serve at once.
Mrs. Malcolm McLean
Cfffffi la Clumbalfi;
Select green peppers of small size. Plunge in boiling
water. Remove skins. Cut around the stems and seeds.
22
Set in small gem pans. Break an egg in each, baking in
moderate oven twelve minutes until egg is set. Serve on
toast with lemon sauce.
Marguerite T, Doane
One cup lean ham, boiled and chopped. Four eggs, one-
half cup milk or cream, dash of pepper. Put in a frying
pan a tablespoon butter, add the ham. Stir until' brown.
Beat eggs, add milk and pepper, pour into pan, stirring
constantly until done. It can be rolled and garnished with
parsley. Quick breakfast or lunch.
Mrs. Porter D. Ford
^6
One teaspoon flour, one teaspoon sugar, two teaspoons
French mustard, two beaten yolks, little salt. Mix and
pour in a saucepan, in which a large piece butter has been
melted. Add little hot water. Stir, let come to a boil.
Pour mixture on hard boiled eggs cut lengthwise.
S. E. B.
©SS Croquettes
For a luncheon dish take hard boiled eggs, roll in crumbs
and cook in deep fat. Serve on lettuce leaves.
Mrs. E. M. Scott
Add a few grains salt to the stiff beaten white of an egg.
23
Place in a buttered ramekin. ^ Put a small piece butter in
centre of "white" and an unbroken yolk on top. Cover
and cook in pan of boiling water three or four minutes.
Mrs. F. F. Grant (Helen Glidden Grant)
^5
Soak a cup bread crumbs in two cups milk. Add three
well beaten eggs, two cups grated cheese, tablespoon melted
butter, pinch salt, one-fourth teaspoon soda, dissolved in
hot water. Pour into buttered baking dish. Cook from
fifteen to twenty minutes.
Mrs. Henry B. Starr
Three ounces cheese, three of flpuf, yolk one egg, three
ounces butter, little water, cayenne and salt. Stir the bat-
ter well with-. the flour. Add grated cheese, pepper, and
salt. Mix all with the egg to a stiff paste. Handle as lit-
tle as possible. Cut dough into sticks. Bake in slow oven.
Marguerite T. Doane
Soften a cup stale bread crumbs in cup hot milk, and
tablespoon butter ten minutes. Stir in half a cup grated
cheese, a beaten egg, half teaspoon salt, cayenne. Cook
24
three minutes in blazer or omelette pan. Serve on hot
crackers.
Mrs. Chandler Smith
C|)eefiie jFontitt
Half pound grated cheese, cup bread crumbs, three eggs
beaten light, two cups milk, lump butter size of walnut,
half teaspoon baking powder. Bake in moderate oven in a
buttered dish.
Mrs. W. B. Hatch
Cheese |}ttUUmg:
Place slices of toasted bread in baking dish, one-fourth
cup grated cheese, salt, red pepper. Cover with lay^ of
toasted bread. Pour over milk. Bake in quick oven.
Serve at once.
Mrs. Annette L. Place
5(^5
Mash fine, cream or yellow cheese, adding little cream,
pepper salt, and a small Spanish pepper cut fine. Put in
creases of celery stalks. Serve on lettuce leaves.
L. C. S.
Cnmato Eareiitt
Melt two tablespoons butter, add two of ^our. When
blended add slowly three-fourths cup rich milk. When
mixture boils, add a cup stewed tomato strained- and c^e-
25
eighth teaspoon soda, two slightly beaten eggs, half tea-
spoon salt, half of mustard, two cups finely cut cheese.
When cheese is melted serve on toast.
Marion Chase Baker
Boil peppers till soft. Mix corn with salt, peppers,
generous lump of butter, and heat through. Fill peppers
with the mixture. Lay bread crumbs on each pepper and
a thin slice of bacon. Place in baking dish half filled
with water, cook in hot oven. Serve with or without a
cream sauce.
Mrs. Helen W. Bice
^urpme Comatoes
Cut a slice from top of six smooth tomatoes, remove pulp.
Break an egg in each, sprinkle with bread crumbs^ and
butter. Replace top, bake in a pan filled with hot water.
Mrs. Annette L. Place
Pare and slice thin six white potatoes, immerse in cold
water. Drain and put in a pudding pan. Season with
salt and pepper. Pour over pint sweet milk. Add piece
butter. When potatoes are cooked, serve. -
Mrs. Malcolm McLean
26
potato pu5s
Two cups cold mashed potatoes, stir in two tablespoons
melted butter, two beaten eggs, one cup milk, salt. Beat
well, bake till brown in quick oven.
Mrs. Annette L. Place
Potatxirs f mproUfU
Use large smooth potatoes, cut in half, remove nearly all
potato leaving but little attached to the skin. Stuli' the
cavities with sausage meat. Fasten the two parts of the
potatoes together with the white of on egg. Tie them and
. bake. Serve verv hot.
-AI. C. C.
Potatotsi i^tnps
- Peel potatoes, cut in strips, immerse in cold water an hour.
Dry with napkin. Dip each strip in melted butter, laying
in baking pan, add salt and pepper. Brown lightly.
Mrs. Chandler Smith
*^
potatoes .3.11 t^ratm
Dice cold potatoes. Make a cream sauce by melting two
two tablespoons butter in a saucepan with one tablespoon
ilour, half cup milk, stirring gradually to a smooth paste.
Place potatoes in an earthen baking dish, pour over the
sauce, cover with thick layer American cheese, grated.
Bake in hot oven till cheese is browned. This is one of
27
the daintiest and most healthful methods of cooking pota-
toes, as one secures the nutritive value of potatoes, milk,
cheese and butter.
Mrs. Duane H. Clement
^
potato ^ottffee
Two cups mashed potatoes, white or sweet, one beaten
egg, milk and butter, beat well, spread lightly on a deep,
buitered pie plate, and brown. Sweet potato this way is
delicious and fluffy in appearance.
Mrs. Minton Dyke Clark
^ausap tDitl^ ^Beltiet ^auce
Two pounds sausages. Pint of white wine in a cold pan,
when it comes to a boil put in the sausages, cooking eight
minutes. Remove from the fire.
^aute
Dissolve one teaspoon Liebig's in a bowl containing three-
fourths pint water. Pour into the pan, from which have
been removed the sausages and wine, one tablespoon but-
ter, one of flour. When butter melts, return wine to the
pan, cooking four minutes. Add water in which the Liebig
Extract has been dissolved, cook ten minutes, add the
sausages, salt to taste. Mix yolks of four eggs and stir
into the mixture. When ready to serve, add a tablespoon
butter. A good recipe for a chafing dish.
Mrs. J. WooLSEY Shepard
28
43o£iton ^afeeU ^cans
Parboil one quart beans, add a tablespoon molasses, tea-
spoon salt, pinch of saleratus in bottom of bean pot. Add
beans with three-fourths pound salt pork. Cover with
water. Bake all day in moderate oven.
Mrs. Dearborn J. Adams
5^
One and a half cups granulated sugar, half cup cold water.
Boil until it "threads" from the spoon. Cut five marsh-
mallows in fine pieces and stir in till smooth. Pour in
slowly the beaten whites of two eggs, adding a cup of
chopped English walnut meats and five tablespoons shred-
ded cocoanut. Drop on Baronet wafers. Brown in oven.
Mrs. Alexander Cook
One pound figs, one pound English walnuts, half pound
dates and confectioner's sugar. Chop figes, dates and wal-
nut meats. Work on a board dredged with sugar, till well
kneaded. Form into small rolls, and cut in slices, drop-
ping each piece in sugar. Rolled in wax paper, these
sweets will keep many days if not eaten.
Mrs. Duane H. Clement
5^
^tttcfe i^ttpper ^is|)
Have ready a finnan haddie that has been dropped in boil-
ing water. Remove bones and skin and press the meat
29
through a sieve. Cook in a blazer with teaspoon cream,
tablespoon butter, salt, paprika, lemon juice and pepper.
Stir till thickens. Spread on wafers,
H. C. P.
eurikisl) Dflt3:|)t
Let two ounces sheet gelatine soak in one cup hot water
for two hours. Boil the gelatine with two pounds white
sugar and cup water twenty-nve minutes. Add rind and
juice of two oranges and one lemon ten minutes before it is
done; add three tablespoons sherry or brandy and three-
fourths cup pecan nuts. Wet pans with cold water, pour
in the mxixture about three-fourths an inch thick. Let re-
main till quite firm. Dust a board with confectioner's sugar
and turn out mixture. Cut in squares, rolling each piece in
the sugar. It is better to make the day before using.
Delicious.
Mrs. William ^L Whitney, Brooklyn.
Colony Eight.
for ^ittX't^tRtxt 1^ upper
Cut in pieces, skin and bone, three Yarmouth bloaters.
Mix with them chopped celery, oil, and vinegar. Serve on
lettuce leaves.
H. C. P.
(S^^ %^
for a C!)n5tma£i'-ntg:^t Supper
Toast slices of graham bread from which the crusts have
been cut, spread \sdth butter, divide each slice, placing
30
a piece of anchovy on each. Add a few drops lemon
juice, sprinkle with cayene and heat in the oven.
P.
5^
harlequin ^anUtDic!)
Have ready a loaf (each of same size, if possible) of white
and graham bread. Melt butter in a bowl, placing same
in a pan of hot water. Butter each loaf, cutting slices
very thin, placing white and graham together. Trim off
all crusts, cut diagonal. These are very dainty to serve
with salad.
Mrs. H. B. Shute
^€
(^reen |3epper ^antfiutc^
Thoroughly mix two tablespoons oil, one tablespoon vine-
gar, teaspoon salt, little pepper, one small onion sliced fine
and a chopped green pepper. Allow this to remain two
hours before using. Spread a slice of bread with cream
cheese, adding the green pepper mixture. Cut in squares.
One slice makes two sandwiches.
L. C. K.
«^ 5^
^toeet ^anHtoicl)
Spread between very thin slices of brown bread a fruit
marmalade, then cream cheese.
H. C. P.
31
CI)eefi!e anl^ Cress ^antitoici)
Spread thin buttered brown bread, with cream cheese, and
between two shces thus prepared, a few leaves of cress
which have been dipped in French dressing.
Mrs. Chandler Smith
5^
iltlastttrtium i^anUtoul^
Axplate of nasturtium sandwiches is attractive for a veranda
or tea. Spread thin white slices of bread with butter and
very tender nasturtium leaves and flowers, dressed with a
little mayonnaise. Should edges of leaves and flowers pro-
ject, so much the better. Garnish plate with the flowers
and leaves.
H. C. P.
Catotare ^anUtoit^
Half a pound best caviare, turn into a soup plate.
Squeeze over it the juice of a fresh lemon by drops, alter-
nating with olive oil. Beat till paste is firm. Pounded
almonds may be added if desired. Omit butter. Spread
mixture quite thickly on thin slices of bread.
Mrs. T. F. McDonald
jfilUnff for ^antitutcl)
One pound each of Brazil nuts, English walnuts, filberts,
hazelnuts, dates, figs and raisins. Steam the fruit till soft.
Stone dates and raisins. Chop all together in a fine mass.
Steam in a double boiler four or five hours till thoroughly
32
cooked. Put in glasses, seal air tight. Convenient to have
in an emergency.
Mrs. William H. Chaney, Washington, D. C.
Colony Four.
Chop olives, mix with mayonnaise, spread between thin
slices white buttered bread.
Mrs. Chandler Smith
Cheese i^anUiotclb
One hard boiled egg, quarter of a pound grated American
cheese, half teaspoon salt, half of pepper, half of mustard,
one tablespoon melted butter, one tablespoon vinegar or
cold water. Crumble yolk of egg, add butter till smooth,
then the seasoning and cheese, mixing each well. Add the
vinegar. Spread between biscuits or thin slices bread. One
could not wish for a better sandwich.
Mrs. Frank Churchill
33
HE THAT wiZ hsve s cake Cul of v.-heat,
Must needs ;£rr/ a: the gri-ding
Cake
^iRtk Chocolate Cafet
cup bu::er, :^
ergs, two a.zd a ha'i cups grated chocolate dissolved in
two-thirds cup boiiiug vrater, scant tea so::r. s:oa. two
cups nour, vaniiia davorinr, Eake in twc layers.
for Jillms anti f rostmj
Two cups sugar, :ne-::urth cake chicoiate. cup boiling
water, butter size an egg. Eoil till thickens a little. Re-
mo%-e from nre. Stir till thick enough to spread.
Mrs. fosEPH D. Bryant
4ir>8 .jt
'Z-ttiicfaark Cake ~
Five eggs, n e oieces :v;-:e'oack crumbed, teaspoon baking
powder, teaso::n allsoioe, teaspiin cinnamon, cnp grann-
lated sugar, half p:und chcpped English walnuts. Whites
of the £ve eggs beaten stih, -vhiooei -vith sugar, Put the
other ingredients in a set:arate h;wl, stirring all tiretner.
34
Add whites of eggs last. Bake in two large tins. When
cold spread whipped cream between layers and on top.
Beth Kerley
Gutter Cttp Cake
Three-fourths cup butter, one and a half cups sugar, yolks
of eight eggs, one whole egg, half cup milk, two of flour,
half teaspoon soda, one and a half teaspoon cream tartar,
salt, mace, or teaspoon lemon extract. Cream butter and
sugar, add the eggs, then niilk, flavoring. (Sift soda and
cream tartar in flour, add two even cups)
Mrs. S. B. Goodale
But Cai^e
Cream half cup butter and one sugar, whites three eggs
beaten stiff, half cup milk, two cups flour, teaspoon cream
tartar, half teaspoon soda, cup of chopped nuts. Frost,
placing half a walnut on each square.
Mrs. Elias J. Pattison, Boston.
^5
^lueberrp Cafee from JHatne
One egg, cup sugar, butter size of an egg. Large cup
sweet milk, teaspoon soda, two teaspoons cream tartar.
Pint and a half of blueberries. Flour.
Mrs. Jasper Cairns
35
(Bin^tv ^rop Cake
One cup butter, two sugar, one black molasses, cup sour
milk ("clabber"), four or five cups flour, three eggs, two
teaspoons soda, four teaspoons ginger. This batter is
unique, as it can remain in an ice box and the cakes baked
from time to time, making it convenient to serve for the
unexpected guest. I have baked cakes from this batter
sz'x weeks after it was made and they were delicious.
Cream the butter and sugar, dissolve soda in sour milk,
add salt and molasses. Beat eggs well before adding to
the batter, sift ginger into the first cup of flour. Add flour
a cup at a time, till stiff as can be stirred. Drop batter
from a teaspoon into pan for baking, using care to have
spoon full of batter well separated, as they puff up and
spread as they bake.
Mrs. Minton Dyke Clarke
^5
familp potttiU Cake
One pound each of flour and sugar, half pound butter, five
eggs, cup of cream, two teaspoons baking powder.
Mrs. Richard P. Holeman, Riverton, N. J.
Colony Fifteen
PellolB ^npl Cake
Whites seven eggs, yolks of five, one and a fourth cups
sugar, cup flour, scant one-third teaspoon cream tartar,
pinch of salt added to whites before beating, flavor to
36
taste. Sift and measure flour and sugar, and set aside.
Break the eggs, placing whites and yolks in separate
bowls. Beat yolks very stiff, whip whites to a foam, add
cream tartar and whip till stiff. Add sugar to whites and
beat in three yolks, flavor and again beat, add flour,
beaten in lightly. Bake in moderate oven from twenty to
forty minutes.
Mrs. Leverett F. Crumb
Com ^tarcl^ Calie
Scant half cup butter, cup sugar, yolks of two eggs, tea-
spoon almond extract, half cup sweet milk, one and a half
cups flour, two tablespoons corn starch, teaspoon baking
powder, whites two eggs. Mix in the order given, mixing
corn starch and powder with the flour. Bake in shallow pans.
Mrs. Thomas M. Taylor
*Beii3 ^nsIanU election Ca^ie
Two pounds flour, one and a half pounds sugar, one-half
pound lard, eleven ounces butter, three-fourths pint milk,
one yeast cake dissolved in one-half pint water, three
eggs, grated peel one lemon, one wine glass rum, mace,
half teaspoon soda, one pound seeded raisins, half pound
* Editor's Note.— In New England in olden times, luncheon was
served by the ladies at elections. Here the name originated and this
formula was used.
37
citron. Mix at night, place in pans. Bake in the morning.
Slow oven. Mrs. Chas. D. Van Winkle, Brooklyn
Colony Eight
^8 ^5
|)artforli Election Cake
In one cup warm milk and one-half Fleishman's yeast
cake, put in sufficient flour for a rather stiff batter. When
light, add a generous cup butter; after beating to a cream,
add the milk, two cups sugar, four beaten eggs, two table-
spoons brandy, nutmeg, little mace, one large cup seeded
raisins, citron. After thoroughly mixing, place in well
buttered pans and leave till light enough to bake. If
necessary, add flour to make right consistency to drop
from a spoon.
Mrs. B. F. Hobron
One pound each of flour, sugar and butter. Ten eggs,
wine glass half sherry, half brandy, one nutmeg. Cream
butter and sugar together till very light, add beaten yolks,
then half the flour in which nutmeg has been grated, the
liquor, remaining flour and whites well beaten. Bake
twenty minutes in patty pans.
Mrs. Horace S. Ely
Porifc Cake
One pound pork, one pound raisins, one pound currants,
eight eggs, two cups molasses, three cups sugar, four cups
38
flour. Chop pork very fine, mix with sugar and eggs, add
molasses, flour, raisins and currants.
f nitt Coffee Cafee
One cup each sugar, butter, molasses, strong coffee. One
egg, small tablespoon each of cloves, cinnamon and mace.
Two pounds seeded raisins, two pounds currants, half
pound citron, half pound figs, teaspoon soda. Three and
one half cups flour. Flavor to taste.
Mrs. Leverett F. Crumb
^6
Cream ^pouffe Cafees
Two eggs, cup cream, cup powdered sugar, one and a
half cups flour, one and a half teaspoons baking powder,
salt. Break eggs in a measuring cup and beat thoroughly.
Add cream, overflowing the cup. In a bowl, put the
sugar and salt, pouring over them the cream mixture,
stir till blended. Sift powder twice with the flour, stirring
all together five minutes. Butter and lightly flour the
patty pans, bake thirty minutes. When cool, ice the little
cakes with thirteen teaspoons powdered sugar and white
one egg. Stir till thick. These are delicious with ice
cream.
Mrs. Jacob Hess
5^
Cream Catie
Cup sugar, four eggs, yolks and whites beaten separately,
cup flour, two teaspoons baking powder, salt.
39
Cream f tllms
Pint of milk, two eggs, half cup sugar, scant half cup
flour, vanilla, boil the milk, add the ingredients. Tear
open the cake and spread in the cream.
Mrs. Richard Henry Greene
.j« S
i^ponjc Cake
Four eggs, cup sugar, cup flour, tea spoon baking powder,
half tea spoon lemon extract. Beat eggs without separ-
ating, then sugar flour and baking powder. Pour at once
into tins, baking in quick oven.
Mrs. B. Franklin Hibbard
Q^S
^Ittebrrrp Cakt
Two cups flour, one milk, half sugar, one egg, two tea-
spoons baking powder, pint blue berries. Ser\^e hot with
butter. !sIarion Chase Baker 'Mrs. G. M.)
.j< .J*
EaiseJi Loaf Cafee
One and a half cups milk, cup sugar, one cup yeast, add
flour for stiff batter. When very light, cream one cup
sugar, and one cup butter. Add yolks two eggs and white
of one (using the remaining white for frosting). Mix with
the light batter. In the morning add cup seeded raisins,
one-fourth teaspoon soda, dissolved in hot water, % grated
nutmeg, and pour into two large or three small circular
baking tins. Let stand in warm place one hour and bake.
Mrs. Augustine Sackett
40
Light Part. One-third cup butter, three-fourths cup sugar
half cup milk, one and one-quarter cups flour, teaspoon
baking powder, whites two eggs beaten stiff.
Dark Part. One-third cup butter, half cup sugar, half
cup molasses, one-fourth cup milk, one and one-fourth
cups flour. Yolks two eggs, one whole egg added, one
teaspoon baking powder, one-fourth teaspoon cloves, cin-
namon and little nutmeg. Stir together in one pan and
bake.
Lizzie Woodbury Law
^€
Cream Sponge Cake
Beat one egg five minutes, add two eggs and beat; one
cup sugar, beat again; add one cup sifted flour in which is
a teaspoon baking powder, add one teaspoon salt. Mix,
beating thoroughly. Then stir in half cup hot milk, tea-
spoon lemon extract. Use egg beater instead of spoon.
Mrs. Frank Nichols, Boston
£)eUcate Cai^e
One cup sugar, half cup butter, half cup milk, one and
one-half cups flour. One good size tea spoon baking
powder. Whites three eggs.
Mrs. J. D, Bryant
Spouffe Catte
Ten eggs, their weight in sugar, and half their weight
41
in flour. Juice and rind of one grated lemon. Bake in
quick oven.
Mrs. B. F. Hobron
5^
*^onation Cake
One cup butter, two cups sugar, two eggs, cup milk, two
cups chopped raisins. Four cups flour, teaspoon soda, two
teaspoons cream tartar sifted with flour. Half teaspoon
nutmeg, one of cinnamon and two tablespoons brandy
or wine. Beat butter and sugar, add eggs, well beaten,
milk, flour, then raisins dredged with flour.
Mrs. Thomas Wallace
C|)OCDlate Catic
Melt two squares chocolate with butter size of an egg.
One cup sugar, half cup milk, salt, teaspoon vanilla,
scant cup flour, with a teaspoon cream of tartar, and half
a teaspoon soda. Two eggs beaten in one at a time.
Mrs. Albert H. Bickmore
Whitt iHottntatn Cake
Two cups sugar, two-thirds cup butter, whites seven eggs,
well beaten, two-thirds cup sweet milk, two cups flour.
* Editor's Note.— In the original recipe published in cook book
of 1812, this recipe calls for four eggs, but states that when made for
donation to ministers only two eggs were used.
42
cup corn starch, two teaspoons baking powder Bake in
jelly cake tins.
frofiitins for abolie
Beat whites three eggs with sugar, not quite as stiff as for
usual frosting. Spread between the cake, add grated
cocoanut. Put cakes together. Arrange cocoanut in high
mountain on top.
Florence L. Adams
5^
loaf Caike
Three coffee cups milk, two sugar, one yeast, add flour
sufficient for stiff batter. When light add two cups sugar,
two cups butter (or one cup lard and butter mixed), whites
three eggs, two nutmegs. Let it raise (like bread). Add
raisins and citron. Makes four large loaves.
Mrs. Jasper Cairns
^5
Citron Caike or But Cake
Two cups sugar, half cup butter, two eggs, cup milk,
three cups flour, two teaspoons baking powder, flavoring,
cup chopped nut meats dredged with flour.
Mrs. Benjamin A. Jackson
^mall IJounli Caikes
Three fourths cup butter, one cup sugar, cup of flour,
with teaspoon baking powder sifted in, salt, four eggs.
Cream butter and sugar, add one egg at a time, alter-
43
nating with little of the flour. Bake in small muffin pan
in quick oven. This rule is not good for loaf cake.
Mrs. Wm. R. Eakins
€pceUetit ^ponffe Cake
Three-fourths pound powdered sugar, seven eggs, six
ounces flour, rind and juice of one lemon. Boil sugar in
four tablespoons water. Beat eggs separately, then mix,
and pour boiling sugar over them. Add lemon and flour
as quickly as possible. Bake in quick oven twelve or
fifteen minutes.
Mrs. G. M. S.
Coffee Cafee
Cream one-half cup butter and three-fourths sugar, two
beaten eggs, half cup molasses, one and one-half cup
flour, half cup cold coffee, half cup seeded raisins, three-
fourths teaspoon allspice, one-half of soda. Oven not to
hot.
Mrs. T. Y. Crowell
^(
©ranje Cake
Four eggs beaten separately, leaving one white for frosting.
Beat, two cups granulated sugar, little salt, juice and
grated rind one orange, teaspoon extract lemon, half cup
cold water, two heaping teaspoons baking powder. Mix
in two cups flour. Bake in three layers.
44
jFtlUttff
Juice and grated rind one orange, two and a half cups
powdered sugar, teaspoon lemon extract, white one egg.
Beat well, place between each layer and on top.
Mrs. Richard Henry Greene
fl^S
Caramel laper Cafee
One-half cup butter, two cups sugar, cup milk, three cups
flour, four teaspoons baking powder, beaten whites of four
eggs, teaspoon vanilla. Bake in three layers.
jfrofitms: anil JFtllms;
One and one-fourth cup brown sugar, one-fourth cup white
sugar one-fourth cup water, one-fourth teaspoon cream tar-
tar. Boil to thread 240°. Pour over beaten whites of two
eggs. Beat till cold. Add half cup chopped walnuts.
Mrs. D. H. Roberts
5^ ?^
Four and one-half cups flour, three eggs, cup butter, cup
sugar, cup cider, ground cloves, nutmeg, cinnamon, tea-
spoon saleratus; dissolve saleratus in little warm water.
* Editor's Note. — This formula was used for cake made especially
for house raising events.
45
Pour in the cider and stir into the cake. Bake in hot
oven. If quantity be too large the recipe may be divided.
Mrs. George Beveridge, Brooklyn, N. Y.
Colony Seven
^8
(!5ranli mother's fruit Caie
Soak over night a cup dried apples, chopped. Simmer in
one cup molasses for five or six hours till thick and fruity.
Add cup sugar, third cup butter, half cup sour milk, one
egg, teaspoon soda, two of cinnamon, one of cloves, mace,
two cups flour, cooked apples. Bake from forty to sixty
minutes in moderate oven. Favorite wedding cake in
nineteenth century. Mrs. Thomas R. Almond
|^0t ^ater ;§)poag:e Cafee
Cream yolks six eggs, and two cups sugar. Beat whites of
eggs stiff and dry. With the yolks and sugar stir half a
cup boiling water, juice and grated rind small lemon, the
whites beaten, and two cups pastry flour.
Fanny R. Griswold Ely
^8
l^mptttre Catie
One cup (Judges V. 25)
Three and one-half (I. Kings, IV. 22)
Three cups (Jeremiah VI. 20)
Two cups (I. Samuel XXX. 12)
46
Two cups (I. Samuel XXX. 12)
One cup (Genesis XXIV. 17)
One cup (Genesis XXIV. 17)
Six (Isaiah X. 14)
One tablespoon (Exodus XVI. 21)
Spices to taste (I. Kings, X. 10)
Follow Solomon's advice for making good boys, and you
will have good cake. *(Psalms XIII. 14).
Mrs. Duane H. Clement
5^
Sponge Cafee
Eighteen eggs, one and one-half pounds pulverized sugar,
half pound flour, juice and a handful grated lemon rind.
Beat eggs separately. Add sugar and yolks, juice and
rind of lemon, then the whites of eggs. Flavor to taste.
Add flour last, beating in very lightly. This cake has al-
ways taken the prize.
Mrs. W. W, Andrews, Cincinnati, Ohio
JJerfect fruit Cate
Stand in warm water over night three cups dried apples.
Strain off the water. Chop apples, and simmer two hours
in three cups molasses. Add two eggs, cup sugar, cup
milk, half cup butter, two heaping teaspoons baking powder,
two teaspoons cinnamon, two of cloves, two of nutmeg, one
package currants, one package seedless raisins, and enough
*Should read Proverbs XXIII. 14
47
I
flour to let batter drop. Bake steadily four hours in mod-
erate oven. Dry out in oven. This recipe fills two pans.
Mrs. L. Frank Barry
Slpple ^auce Cafee
Cup sugar, half cup butter, one and a half cups apple
sauce, slightly sweetened, cup raisins, two of flour, teaspoon
soda, half teaspoon cloves, teaspoon cinnamon, one-half
teaspoon nutmeg, salt, five cents worth preserved citron.
Mix baking soda with apple sauce before adding.
Julia P. Hull
Caramel Cattc
One egg, cup sugar, tablespoon butter, two-thirds cup milk,
two cups flour, two teaspoons baking powder, two cakes
grated chocolate. Bake in layers.
filUng:
Two cups sugar, butter size of an egg, two-thirds cup milk,
and boil four minutes. Vanilla. Cool and spread between
layers.
Mrs. Albert S. Newcomb
CI)Dcolate ftlltng:
Pour into a double boiler, a cup milk, half cup cold water,
cup sugar. When it boils add heaping .tablespoon corn
starch, two of cocoa, made smooth in little water. As it
begins to thicken, remove from fire, and stir in one well
beaten egg.
Mrs. E. W. Peet
48
|)artf0ti[ Election Cafee
Four and a half pounds flour, two and a half sugar, two
and one quarter butter, half ounce grated nutmeg, one-
half pound sliced citron, half ounce mace, tumbler of
brandy and sherry mixed, two pounds raisins, four eggs.
At noon begin making this cake. Cream butter and sugar
adding quart warm milk and either half pint brewers' yeast,
or cake and a half compressed yeast. Beat mixture well.
Cover pan with thick towel and set in warm place to rise.
At night, add sugar, spices and eggs. Put pan in moder-
ately warm place for second rising. In the morning early,
add fruit, wine, grated lemon peel, half teaspoon extract of
rose. Pour into pans lined with buttered paper, and stand
an hour. This rule makes seven loaves, which require
from an hour to an hour and a half to bake, according to
oven. Half teaspoon soda dissolved in warm water,
stirred into the batter just before it is put into pans, is an
improvement.
Mrs. William K. Tillotson.
Half pint sugar, white one egg. Boil sugar in four table-
spoons water till it "spins a thread " about four minutes.
Pour over the beaten white and stir a little.
Mrs. G. M. S.
49
-iSoileU Jrofittna:
One cup sugar, six tablespoons water. Let boil until it be-
gins to "spin," stir in slowly beaten white one egg.
Mrs. Joseph D. Bryant
Make an icing with one-fourth cup pineapple juice and cup
sugar, boiled together. Stir in teaspoon lemon juice. Re-
move from fire. Pour very slowly over the hot syrup the
white of an egg, beaten stiff. Beat steadily till frosting is
nearly cold, when spread on cake.
Mrs. F. F. Grant
%^
filling: for ©nfiitoecteneU Cratttcrc
Roquefort cheese, moistened with sherry, spread between
thin crackers, makes a dainty bit.
Mrs. Frank M. Jaqua
iHrs;. ^rttpit'fi! ^Fumblefi, 1775
Two and a half pounds flour, two pounds butter, two
pounds sugar, six eggs, two teaspoons cinnamon, glass of
wine. Vinegar from pickled peaches is a satisfactory
substitute for wine.
Helen L. Miller. Utica. N. Y.
Colony Nine
50
Candy
iftlectat CanUp
Two cups granulated sugar, half cup Karo com syrup, half
cup water, whites two eggs. Boil sugar, syrup and water
till brittle when tried in cold water. Remove mixture from
the fire, add the beaten whites slowly. Flavor with vanilla.
Add chopped English walnuts if desired, beat till very
stiff. Drop on wax paper in hard lumps.
Mary C. Seward
Chocolate jFuUp
Cup creamy milk, cup Baker's unsweetened chocolate, three
cups granulated sugar, butter the size English walnut, pinch
salt, few drops vanilla. Stir milk and sugar together, when
hot add chocolate, boiling fifteen minutes. Add butter, salt
and vanilla. When thick, pour on buttered tins, cut in
squares.
Edith A. Brockett
5^
jFlag; CanUp
Take any quantity desired of maple sugar, add a little
water, and grate in sweet flagroot. Boil till it will harden
51
in cold water, pour on a buttered platter, crease in squares.
An excellent substitute for the old fashioned sugared sweet
flag.
Mrs. Annette L. Place
•^ft
Jlaple Cream
Two cups maple sugar, half cup cream. Let it boil until
it " hairs," then stir in a cup of butternuts. Pour on but-
tered tin, cut in squares when almost cold.
Mrs. Annette L. Place
JHapIc Cream CanUp
Two cups brown sugar, half cup milk, butter, size of wal-
nut, teaspoon vanilla, small cup English walnuts. Boil
sugar and milk eight minutes. Add butter, nuts, flavoring.
Boil all together. Remove from fire, stirring till creamy.
Mrs. William M. Whitney, Brooklyn
. Colony Eight
Proton ^tiffar anti Jftlut CanUp
One pound walnuts, chopped fine. One pound brown
sugar, one fourth cup butter, half cup cream or milk.
Boil till thick (not brittle). Remove from fire, add tea-
spoon vanilla, whip till light, pour in pan just before it
hardens.
Mrs. Sarah E. Bourne
52
Two cups brown sugar in chafing dish. Stir in enough
condensed milk to make a thick paste. Add little warm
water as possible to prevent burning. When thoroughly
heated, add butter size of a large egg. Test in water,
when the bubbles break on the boiling mixture. Fudge
should " fudge " in the water. Remove from fire. Beat
till candy sugars around edges. If nuts are to be added,
beat them in. If chocolate fudge is to be made, add two
squares Baker's chocolate with the warm water. Turn
in buttered pan, mark in squares, when slightly cool. If
fudge is beaten too long, it becomes hard and cannot be
turned out smoothly. A New England College recipe and
easy to make.
V. O.
JJeanttt CanUp
Roll shelled peanuts very fine. To one cup nuts allow
a cup granulated sugar. Put sugar in a smooth lined
sauce pan over a hot fire and melt quickly stirring con-
stantly. Place rolled nuts in shallow dish in oven to heat.
Keep tins well buttered and hot on back of range. As
soon as sugar is melted and begins to color slightly, pour
in the hot peanuts, and remove from fire at once, pouring
into the buttered pans in thin layers. As soon as candy
is cold, it can be broken into in thin, crisp chips.
Mrs. William M. Whitney, Brooklyn.
Colony Eight
53
VARIETY ALONL gives |oy.
The sweetest meats, the soonest cloy.
Cookies, Corn Bread, Cakes, Doughnuts,
Gingerbread, Muffins, Waffles
3f(il)nnp Cake
One pint scalded Indian meal, thinned with creamy milk,
tablespoon and a half of sugar, half teaspoon salt. Fry
in butter.
Mrs. Benjamin A. Jackson
Beto CnfflanU jfrieU Cakes
Do not confuse these with " doughnuts," which are made
of dough, raised with yeast. Beat an egg in mixing bowl,
add one and one-fourth cup sugar, cinnamon, nutmeg,
salt, cup sour milk, tablespoon melted lard. Sift one-
fourth teaspoon cream tartar in three cups flour, and tea-
spoon soda. Stir ingredient^ together, adding more flour if
necessary. Flour the board, cut about a fourth of the
dough for each rolling. Use round biscuit cutter, and top
of salt shaker to cut a hole from the center. Melt and
54
strain equal parts hot lard and suet, fry the cakes in
mixture turning them frequently. It is better for one
person to fry and one to roll.
Mrs. E. W. Peet
if*itit Cookies
One and a half cups sugar, cup butter, three eggs, table-
spoon molasses, three tablespoons warm water, two and
three-fourths cups flour, teaspoon soda, teaspoon cinna-
mon, cup chopped raisins, cup nut meats. Drop from
spoon on well-buttered baking pan.
LiLLA Manning Briggs
Cootiies
One cup butter, two sugar, two eggs, cup sweet milk, two
teaspoons baking powder. Enough flour to mix. Knead,
roll and cut.
Mrs. William W. Crossley
^Intfiie ^ecH Coofetes
Quart flour, measuring cup butter, cup granulated sugar,
three eggs, four teaspoons baking powder, one and a half
tablespoons anise seed. Thoroughly mix butter, flour and
anise seed, add sugar. Beat eggs till light and add. Roll
thin and cut in a leaf pattern cookie cutter. Moisten top
each cake with a little milk. Sprinkle over granulated
sugar. Bake in hot oven. Delicious.
GERTRUDE F. Hess (Mrs. Jacob), Philadelphia. Penn.
55
^tttprtge §)U^^v Coofeieg
One and a half cups brown sugar, two, eggs, two-thirds cup
shortening, half cup sour milk, two teaspoons baking pow-
der, half teaspoon soda, teaspoon lemon juice, grated nut-
meg, enough flour for soft dough. Sugar the tops and roll
thin.
Cup chopped raisins, half cup sugar, half cup water, tea-
spoon flour.
Mrs. Edward J. Pattison, Boston, Mass.
^6
^ptUer Corn Catte
Heat a tablespoon butter in a spider, turning all around
that butter may cover bottom and sides. Sift together a
cup golden Indian meal, cup flour, teaspoon salt, a fourth
cup sugar, two heaping teaspoons baking powder. Beat
an egg, adding half cup milk. Mix all quickly. Pour
into hot spider. Bake from twenty to thirty minutes. Turn
spider down on large plate. Carry to the breakfast table
whole.
Mrs. Thomas French, Jr., Buffalo, N. Y.
Colony Two
JHolasigcfii Caike
One cup molasses, cup sugar, cup butter or butter and lard
mixed, three eggs, cup milk, small teaspoon saleratus, dis-
.56
solved in milk, cinnamon, cloves, three cups flour. Melt
the butter and lard, and add flour last.
Mrs. George Beveridge, Brooklyn
Colony Eight
Epc pan Cafees
Two cups rye meal, cup flour, four large greening apples,
half teaspoon saleratus, four large tablespoons sugar, two
eggs. Chop apples. Mix with sweet milk a batter stiffer
than for griddle cakes. Fry in deep fat.
Mary C. Sherman
€rt£ip (linger Cafee
One and a half pounds flour, half pound lard, half pound
granulated sugar, pint molasses, four tablespoons ginger,
tablespoon cloves, one of cinnamon.
Mrs. Henry B. Shute
5^ 5^
i)oft ^mg:cr ^reaH
One egg, two-thirds cup molasses filled up with sugar, half
cup butter filled with boiling water, teaspoon soda, scant
cup flour. Spice to taste.
Mrs. Albert H. Bickmore
lape ^rop Caik^fi
Cup rye, cup flour, two tablespoons sugar, one egg, tea^^^
spoon baking powder, salt, milk sufficient to make the
57
mixture drop. Drop from teaspoon into deep hot fat.
Drain on paper.
Mrs. M. S. Ayers
One-third cup butter, one-fourth cup molasses, cup flour,
cup chopped walnuts, one-third cup sugar, one egg, one-
fourth teaspoon salt. Bake in thin sheets on buttered tms.
Mrs. H. Herbert Knowles
Three heaping cups bread dough, cup sugar, one egg, half
cup butter and lard mixed, half cup milk, cinnamon, half
cup currants. Mix well. If too soft to shape, add flour.
Let raise till light. Mould in buns, and raise in pan till
very light. When nearly baked, wet tops with sugar and
milk.
I\Irs. Edward A. Tuttle
One cup sugar, half cup butter, two eggs, half cup flour,
two squares chocolate, cup chopped walnuts, vanilla.
Spread on shallow buttered pans. Crease in small squares
before cool.
Mrs. Francis Jarvis Patten
5^
Four eggs, pint sugar, cup butter, cup sweet milk, pint
and a half flour, two teaspoons baking powder, one
58
cloves, one cinnamon, grated nutmeg. Reserve the two
whites for frosting. Bake in square tins.
Mrs. Frank Churchill
5^ 4^
Coolitefi;
Cream a cup butter with one and a half cups sugar;
three beaten eggs, cup seeded and chopped raisins and
nuts, teaspoon soda in one and a half tablespoons hot
water, teaspoon cinnamon in three and one-fourth cups
flour, leaving a little flour in which to roll raisins and
nuts. Drop from a spoon on buttered pan and bake slowly.
Mrs. B. Franklin Hibbard.
^ate Coofeiesi
One cup sugar, two-thirds cup butter, large cup chopped
dates, salt, half teaspoon vanilla, half teaspoon cassia,
one egg. Beat all together. Add teaspoon soda, two
cream tartar, in two cups flour and sift. Add lastly,
half cup of milk (or water). Use sufficient flour to make
a stiff dough.
Mrs. Frederick Nichols, Boston, Mass.
^Hrg* Beto C^nslants Corn ^mU
Cup flour, half cup yellow corn meal, cup milk, egg,
three teaspoons baking powder, half cup sugar, sift flour
and powder together, add the meal. Cream a teaspoon
59
butter with flour and meal, beaten egg, meal last. Bake
about thirty minutes in hot oven.
Mrs. John Lyttleton Lyon
t(^^
Corn Cafee
One cup corn meal, cup flour, two small teaspoons baking
powder, half cup sugar, one egg, cup milk, tablespoon
melted butter, salt. Add butter last.
Emma G. Beveridge (Mrs. Geo.), Brooklyn
Colony Eight
Two-thirds cup butter, two cups sugar, tablespoon ginger,
two eggs, cup milk, three cups flour, two teaspoons baking
powder. Spread on well buttered shallow pans.
Mrs. Thomas M. Taylor
§)oft (^iufferbteati
Half cup molasses, one-fourth cup sugar, one-fourth cup
melted butter, half cup sour milk, half teaspoon "Cow
Brand " soda, (if milk be very sour, use three-fourths tea-
spoon), well beaten egg, half teaspoon powdered ginger,
half teaspoon cinnamon, cup flour, heaping teaspoon mo-
lasses. Pour molasses in mixing bowl, add sugar, melted
butter, egg, stirring constantly. Dissolve soda in little cold
water, adding the half cup sour milk; add this mixture part
60
at a time to molasses mixture. More stirring. Add flour,
baking powder, ginger, cinnamon. Beat one hundred times.
Pour into deep pie dish lined with buttered paper. It
easily burns, so have pan and paper well buttered. Mod-
erate oven twenty minutes.
Mrs. Benjamin N. Scudder
^5
Two beaten eggs, cup milk, one-half teaspoon salt, five
tablespoons melted butter, eight teaspoons sugar, two tea-
spoons baking powder, three cups flour, one and a half
cups huckleberries. Mix well, pour into large square pan.
Bake half an hour in hot oven. Do not cut the cake, but
break it as served.
Mrs. Sara T. Kinney
^ttcfeleberrp Cakes
Pint sifted flour, two teaspoons baking powder, one-fourth
cup butter, half cup sugar, one egg, yolk and white beaten
separately, cup milk, cup huckleberries. Cream butter and
sugar, add yolk, milk, flour, white of egg, berries. Bake in
gem pans, If boiled two hours in a tightly closed pail
makes nice pudding.
Mrs, Richard P. Holeman, Riverton, N. J.
Colony Fifteen
6i
Wixi% farm -^SreaMast Czkt
Cream two eggs, and one-fourth cup sugar. Dissolve a tea
spoon soda and one of salt in cup of sour milk, add one of
sweet milk, one and two-thirds cup granulated corn meal,
and one-third cup flour. IMelt in a deep pan two table-
spoons butter, using plenty on sides of pan. Pour in the
batter, add a cup of cream; do not stir. Bake from twenty
to thirty minutes. When cooked there should be a layer
of custard through the cake.
E. Marguerite Lindley
E^m ^nslanU iHolasses Caike
Cup New Orleans molasses, cup sugar, cup cold water,
half cup butter, three cups white flour, two eggs, salt.
Dissolve teaspoon soda in the water. Add pinch cinna-
mon, cloves and nutmeg.
Mrs. Albert S. Xewcomb
i^quafi^ Caferfi!
Cup sifted squash, cup milk, two cups flour, egg, table-
spoon sugar, tablespoon butter, two teaspoons baking powd-
er, half teaspoon salt.
Mrs. Richard P. Holeman, Riverton, N. J.
Colony Fifteen
^ ^ ^
EI)otie SFslanU 3rol)niip Cafee
Heat in the oven in a mixing dish five minutes, cup white
Indian meal and half teaspoon salt. Pour over boiling
62
water for a thick batter, small piece butter, teaspoon
sugar, two tablespoon milk. Cover and let stand a while.
Fry on griddle with plenty of fat of half butter and half
lard. Drop by spoon fulls, pressing each cake flat with
spoon. Just before turning, place a bit of butter in the
centre of each cake. After turning it is well to set them
to the back of the range as they need much cooking.
Serve with syrup. They are excellent split and toasted,
and served as cream toast.
Grace Peckham Murray.
(3in%tx Cootiiefii
Seven cups sifted flour, one sugar, one molasses, teaspoon
soda, tablespoon vinegar, one egg, heaping tablespoon gin-
ger. Put flour in mixing bowl, making a depression in the
centre, turning ingredients into this hollowed space.. Dis-
solve soda in little warm water, knead dough well, with
hands. If too stiff, add little molasses. Roll i^m, cut
out, bake quickly in hot oven. A family recipe in use
over fifty years.
Mrs. Homer Irvin Ostrom.
Corn jfrttters
Six grated ears corn, two eggs, beaten separately, table-
spoon flour, two tablespoons milk, pinch baking powder
salt and pepper.
Mrs. James E. Burns.
63
Ctttllerfi;
One tea cup sugar, one butter, one sweet milk, four eggs,
nutmeg, flour to make sufficiently stiff to roll out.
Effie M. Rockwell.
Half pound butter, six eggs, half pound powdered sugar,
twelve tablespoons corn starch, four tablespoons flour, tea-
spoon vanilla. Sift flour, powder and cornstarch together
four times, add the eggs beaten light with the sugar and
butter, vanilla. Bake in gem pans. These are excellent.
Mrs. Francis Jarvis Patten.
Eeec^ Cake or f nUian jHeal £)rop Cafee
Scald cup white Indian meal, containing teaspoon sugar,
one-fourth teaspoon salt, and boiling water to make a
thick batter. Cool a little, add a well beaten egg, heaping
teaspoon baking powder. Drop from spoon into boiling
fat and fry brown or mould in balls. Cook thoroughly.
Grace Peckham Murray.
%^
One cup sugar, tablespoon melted butter, two eggs, salt,
nutmeg, cup milk, three and one-half cups flour, three tea-
spoons baking powder. If " Presto " flour is used, no bak-
64
ing powder is required. Flatten the dough with hands,
do not use rolling pin, cut out with doughnut cutter.
Mrs. John Lyttleton Lyon.
One cup sugar, half teaspoon salt, nutmeg, cup sour milk
(not too old), teaspoon boiling lard. Break an egg into
above ingredients. Use sufficient flour to easily handle,
sift in a level teaspoon soda, and scant half teaspoon
cream of tartar. Roll out. Cut half an inch thick.
Mrs. Warren L. Goss, Rutherford, N. J.
Colony Six.
^8
One cup flour, salt, heaping teaspoon baking powder, table-
spoon sugar, two tablespoons shortening, enough milk to
make a batter, three-fourths cup blue berries, rolled in
flour. This recipe makes eight gems.
Florence Fuller Saunders (Mrs. H. R.).
^8
©atmeal Oems
Two-thirds cup (Quaker Oats) oatmeal, filling cup nearly
full with water, remain over night. In the morning beat
an egg, add oatmeal, two-thirds cup sweet milk, table-
spoon sugar (omit if preferred), butter, size of a . large
hickory nut, teaspoon salt, one and a half teaspoons baking
65
powder, sifted in flour enough to make little stifEer than
griddle cakes. Bake in heated gem pans in hot oven.
Mrs. Duane H. Clement.
©atmeal loafers
- Two eggs, cup sugar, two tablespoons melted butter,
heaping teaspoon baking powder in two and a half cups
uncooked Quaker Oats. Drop with teaspoon on buttered
tin and bake.
Mrs. Robert T. Marsh.
a.pple Jlttffins!
One egg, cup milk, two and a half cups flour, three-fourths
cup sugar, four finely sliced apples, two teaspoons baking
powder, tablespoon butter. Apples should be added last.
Mrs. Lovey S. Holden.
5^ «
Two eggs, two tablespoons sugar, two cups flour, cup milk,
one and a half teaspoons baking powder, pinch salt.
Bake a delicate brown in hot oven.
Mrs. J. William Watson, Coronardo, Col.
Colony Five
Corn Jlttffins
Cup and a half yellow meal, same of white flour, table-
66
spoon baking powder, cup sugar, half cup lard, two eggs,
salt, vanilla. Mix with cold water.
Mrs. Dearborn J. Adams.
^€
^reaMast JHuffins
One egg, three tablespoons melted butter, tablespoon sugar,
cup sweet milk, two teaspoons cream tartar, teaspoon soda,
two cups flour.
Mrs. B. Franklin Hibbard.
Mix two cups Dr. Johnson's Educator Bran, with scant
cup flour, two teaspoons saleratus, salt. Add one-third
cup molasses, cup milk. Pour into a well greased muffin
tin. Bake forty-five minutes in moderate oven. Excellent.
Mrjs. Frank M. Soule, Montclair, N. J.
Colony Three
i
5^
CtDin JHountain ^reaikfast JHuffins
Four level tablespoons butter, one-fourth cup sugar, an
egg, cup of milk, two cups flour, three level teaspoons
baking powder. Cream butter and sugar, add beaten egg,
flour, milk, pinch of salt.
Mrs. W. H. Tappan
67
Two cups sugar, two cups butter, two eggs, three teaspoons
baking powder, flour enough to roll out.
L. C. S.
^€ ^8
Wn Wtt&
One-fourth pound butter, same of sugar, two eggs. Beat
butter to a cream, gradually beating in the sugar, then
eggs, beaten separately. Bake twenty minutes in Lap-
lander pans,
Mrs. William E. Fuller, West Union, Iowa
Half pint molasses, half cup butter, after being melted,
tea spoon soda, dissolved in little warm water. Teaspoon
ground ginger, salt. Leave on ice all night. Roll thin,
cut out and bake.
Mrs. Isadore A. Cameron
^C0tc!) JHacaroons
Cup of sugar, two eggs, even tablespoon butter, two cups
oatmeal or rolled oats, teaspoon baking powder, one-fourth
teaspoon each of salt and almond extract, half cup chopped
peanuts. Stir well, drop from a teaspoon, about two inches
apart on a buttered tin. Bake fifteen minutes in slow
oven. If nuts are not desired, use half cup more oats.
This formula makes about fifty cakes.
Mrs. William M. Whitney, Brooklyn
Colony Eight
68
\
Quart flour, teaspoon salt, two and a half teaspoons baking
powder, tablespoon melted butter, two eggs, one and a
half pints milk. Mix till a soft batter drops from spoon.
Have waffle irons hot and well greased each time. Fill
iron two-thirds full. Close it, when brown turn on other
side.
Florence Guernsey
esff Eoiis
Two eggs, two cups flour, two cups sweet milk, small piece
butter. Beat well. Bake in roll pan in quick oven.
Mrs. Isadore A. Cameron, Augusta, Maine.
^antf Carts
One and a half pounds butter, two pounds sugar, three
pounds flour, an egg. Mix like cookies. Roll thin. Brush
with white of egg, sugar and cinnamon. Cut out diamond
shape and in each, place three blanched almonds.
Mrs. Theodore F. McDonald
8^
One cup sugar, half cup butter, half cup milk, 'teaspoon
baking powder, one egg. Sufficient flour to roll out.
Mrs. William Wilson Crossley
69
A pinch of this and a handful of that,
Our grandmother's old time cooking :
With each receipt in her mind quite "pat,"
A guess without e'er looking.
But now no kitchen is quite complete
Without good scales and measures,
And grains and ounces must suit receipt,
While patent pans are treasures.
A new broom splint was her only test
Of a baking loaf's condition ;
Thermometers, clocks, she would think a jest
Unknown to a cook's commission.
And yet, notwithstanding our new-day lore,
Our hygiene and invention.
No skill can equal that of yore,
With no set rules to mention.
We sigh for a taste of a vanished bliss,
As with longing eyes we're looking —
A handful of that and a pinch of this.
Dear grandmother's old time cooking.
70
DL55LRT5, my friends, do a mission fulfill.
They add to the dinner, and also the bill
Desserts
One cup milk, one rounded tablespoon sugar, one egg.
If milk has been in ice chest, it is better to warm on the
range. Stir in the sugar to dissolve while eggs are beaten
with Dover beater, yolks and whites together. When eggs
are well beaten stir in, add grated nutmeg, or a flavoring.
The old New England way was nutmeg. These pro-
portions may be multiplied at pleasure. Custard may
also be baked in cups set in a pan of warm water, which
bakes more evenly and does not whey as easily. To use
condensed milk is not New England, but quite as good.
Pour little condensed milk in a dish adding sugar to give
desired sweetness. Measure and use one beaten egg for
each cupful, flavor. Bake according to directions above.
Mrs. D. O. Wickham
Cleveland, Ohio
5^
Jloattns STsilaiilSfii
Put one quart milk in double boiler. After beating whites
four eggs very light, drop by spoonfuls into the boiling
71
"1
milk, then dip out and place on a dish. Stir into the
boiling milk one cup granulated sugar, little salt, yolks
four eggs beaten. Cook till thick as cream, when cool
add flavoring. Place in a dish with beaten whites on top.
(If desired thicker, add teaspoon cornstarch.)
Mrs. Benjamin A. Jackson
iFrtttt Spouse
Dissolve instantly one envelope minute gelatine in one
cup boiling water. Add cup sugar and sufficient rasp-
berry, strawberry, or any rich fruit juice to make one pint
liquid. When beginning to jelly, beat in the whipped
whites two eggs. Pour in a mould, place on ice. Serve
with whipped cream.
Mrs. Elias J. Pattison, Boston, Mass.
CI)ocoIate ^laiu iHan^e
One quart milk, one-third package gelatine, four squares
Baker's chocolate, cup sugar, two teaspoons vanilla. Soak
gelatine in milk fifteen minutes. Melt chocolate in a bowl
set in tea kettle till perfectly soft. Pour milk and gela-
tine in double boiler. When hot add chocolate and sugar.
Cook till blended. Strain, add vanilla. Pour in mould.
Make day before using. Serve with whipped cream.
Mrs. Samuel B. Goodale
72
(
<Bvm%t jFloat
Mix one quart water, juice and pulp two lemons, one cup
sugar, heat sufficiently to dissolve sugar. Strain, bring to
boil. Add four tablespoons cornstarch mixed with little
cold water, stir and boil fifteen minutes. When cold, pour
it over five oranges, cut in pieces. Over the top spread
beaten whites three eggs, sweetened with three tablespoons
sugar and vanilla flavoring. Serve with cream.
Mrs. Richard Henry Greene
«^
pineapple Cream
Heaping dessertspoon gelatine (Knox, if possible), soaked
in three-fourths cup cold water thirty minutes. Put to
boil with a scant half cup granulated sugar and small
cup apple juice. Let come to a boil, add full cup
chopped pineapple, and juice half a lemon. When begins
to jelly, add half pint whipped cream. Place on ice.
Serve very cold.
Mrs. William E. Fuller
1^
But M) CttStarU
JVut Whips. Cup fine sugar, two eggs, half cup chopped
walnut meats. Beat the two whites very stiff, carefully
stir in sugar and nuts. Drop by spoonfulls on greased
pan. Brown in slow oven, add the custard and whipped
cream on top.
Custard. Two cups milk, yolks two eggs, four table-
73
spoons sugar, half teaspoon vanilla, pinch salt. Scald milk,
beat sugar, salt and yolks, pour in gradually the milk,
stirring constantly. Cook in double boiler till thickens.
Strain, add vanilla when chilled. May be served in fancy
dish or in tall glasses.
Mrs. Richard Henry Greene
^tratoierrp Cream
Soak an hour two tablespoons gelatine in five tablespoons
boiling water, and stir until dissolved. Add six tablespoons
sugar, half pint crushed strawberries, three tablespoons
orange juice. Beat well and cool. Add beaten whites three
eggs and half pint whipped cream. Line a mould with ripe
strawberries, pour in the mixture and leave on ice till firm.
Serve with whipped cream.
.Mrs. Sarah E. Bourne
^pple Cream
Boil twelve tart apples till tender, pare and press through
a sieve. Add cup of sugar, and fold in the well beaten
whites of two eggs. Beat thoroughly until frosty and heap
in a glass dish. Garnish with cherries and serve cold.
Mrs. Henry C. Bunker, San Francisco, Cal.
Colony Ten
^0 peep (^s^s
Cut slices of sponge cake, half an inch thick, and three
inches square. Strain the syrup from a can of apricots or
74
peaches, and bring to the boiling point, adding sugar to taste.
Immerse the apricots two minutes, drain, place two halves
of the fruit on each piece of cake. Sweeten stiffly whipped
cream, flavor and pour around the apricots, thus imitating
the white and yolk of an egg.
Mrs. Henry C. Bunker, San Francisco, Cal.
Colony Ten
esff chocolate
Grate two squares Baker's chocolate, teaspoon cornstarch,
salt, sugar to taste, water. Stir in double boiler till smooth.
Add pint boiling water, pint boiling milk. Cook fifteen
minutes. Remove from fire and beat in an egg, half
teaspoon vanilla.
Beth Kerley
^ ^
^tratoberrp |3ttff
Box strawberries, cup sugar, whites two eggs. Mash and
drain berries. Beat whites to a froth, add sugar and
berries, beating one hour. It will repay you. Fill a glass
dish, serve with cream. Other fruit may be used. It can
also be spread on small round sponge cakes.
Mrs. Ruby Jewell Cornell, San Diego, Cal.
Colony Five
Cream J]uffai
One cup boiling water, half cup butter, one heaping cup
75
I
flour, soda. Melt butter in water, add flour, cook till
smooth. Remove from fire, add four beaten eggs, one at
a time. When cool drop on a buttered tin and cook slowly
forty minutes.
JiUtng:
Three-fourths pint milk, two beaten eggs, cup sugar, des-
sertspoon corn starch. Heat milk and add to mixture.
Fill the puffs. Mrs. Malcolm McLean
Beat till very light yolks four eggs, cup sugar, one large
tablespoon Mocha extract (Crosse & Blackwells). Add cup
flour, beaten whites four eggs, with the second cup flour,
into which has been sifted two teaspoons baking powder.
Bake in jelly tins. This recipe makes three layers.
Whip half pint cream, add one dessertspoon extract
Mocha. Spread thickly between layers, while the top
may be iced or plain. This should be served when freshly
baked and proves a most tempting dessert.
Mrs. Eugene Clarke
^panisl) Cream
One-third box gelatine dissolved in little cold milk. Make
a boiled custard with the yolks two eggs and three-fourths
cup sugar and one pint milk. Pour custard in the gela-
tine. When thickened add whites of two eggs beaten stiff.
Pour in a mould and leave till following day or till cold.
A nice dessert. Mrs. E. W. Peet
76
prune iHouIH
Remove pits, cut in small pieces, and cook till tender,
one pound prunes, add one cup sugar, juice one lemon,
one-half cup sherry, one-half box gelatine, dissolved in
one-half cup water. Pour in mould. Serve with whipped
cream. Mrs. Robert T. Marsh
«^
Boston ^atiarian Cream
One-fourth box gelatine, one-fourth cup cold water, one
pint cream, one-third cup sugar, one teaspoon vanilla (two
tablespoons grated chocolate). Soak gelatine in cold water
till soft. Chill and whip the cream till there is three pints
of whip. Boil the rest of the cream, or if all is whipped
use a cup of milk to boil, with the sugar. When boiling
add the gelatine stirring till dissolved. Strain into granite
pan, add vanilla or lemon and half glass wine. Or, flavor
with two tablespoons chocolate, or a fourth of a cup strong
coffee. Place pan in ice water, stirring occasionally.
When mixture is cold and begins to thicken, stir lightly in
the whipped cream. When nearly stiff enough to drop,
pour into moulds. This cream may be moulded in small
cups, and place in bottom each cup an apricot, peach,
quarter of an orange, small cherries or candied plum,
before filling with cream. Or line a bowl with straw-
berries and fill with cream. This is called Strawberry
Charlotte. Red bananas sliced may also be used.
Mrs. Richard Henry Greene
77
H, what are the prizes, we perish to win,
' To the first little shiner, we caught with a pin
O. W. Holmes
Fish
CreameU jftnnan ^aUUw
Boil thirty minutes a smoked finnan haddie. Remove
bones, flake out white meat. Make a cream sauce of
butter, flour and milk, quantity to suit size of fish, adding
finely chopped green pepper and chopped onion. Salt
and pepper. Serve on toast. Specially good for chafing
dish.
Mrs. Robert T. Marsh
^tallopeH Clam£i
Prepare a quart of clams by separating soft part from
hard, removing black from soft part and chop the hard
portion fine. Pound fine eight or nine common crackers.
Butter a two quart pudding dish, place a layer of cracker
crumbs, then layer of clams, season with salt, paprika
and nutmeg. Then more crackers, etc., till dish is full,
having cracker on top. Pour over half cup clam water,
with two tablespoons cream, well seasoned. Dot liberally
with butter. Bake about an hour.
Mrs. M. B. Adams
78
lobster a la iSetDburB:
Meat of one boiled lobster cut in dice. Put piece of but-
ter size of an egg in hot chafing dish, thicken with spoon
and a half flour, do not allow it to brown. Stir in gradually
tea cup sweet cream, not allowing it to curdle. Remove
from fire and mix with yolks two well beaten eggs. Add
pinch red pepper and one of black. Just before serving
add a wine glass sherry. A half wine glass brandy im-
proves it.
Florence Guernsey
^4
Crab iHeat
Put a good size piece butter in chafing dish with cup
cream, or rich milk and a pound flaked crab meat, salt
and pepper. Remove seeds and tough white part from
two green peppers and chop fine. Cook fully ten minutes.
Just before serving dust in little paprika and serve at
once on thin slices nicely toasted bread.
Annie H. Emerson (Mrs. Henry)
lobfiiter Cl)np£i
Two cups boiled lobster meat, cup cream, tablespoon flour,
two tablespoons butter, half tablespoon salt, yolks two
hard boiled eggs, tablespoon chopped parsley, tablespoon
sifted crumbs, three eggs, speck cayenne, quarter grated
nutmeg. Cut lobster in dice. Blend butter and flour in sauce-
pan, but do not brown, add slowly cup hot cream, stirring till
79
smooth. Remove from fire, add the seasonings, parsley,
chopped yolks, mashed well, and last, the lobster. Spread
mixture on platter to cool two hours. When chilled mould
into form of chops, pointed at one end. Dip a chop first
in sifted bread crumbs, then in the three beaten eggs,
and again in the crumbs. Let chops remain an hour on
ice to become firm. Have ready a kettle of deep fat,
and when it will brown a piece of bread in forty seconds,
it is ready for chops to be immersed. Place them in a
wire frying basket and fry till a golden brown. Drain on
brown paper in front of oven. Garnish with parsley and
lemon. Serve with tartar sauce.
Mrs. Chandler Smith
Have ready a bowl of seasoned cracker crumbs and a
bowl of melted butter, which latter keep in a pan hot
water. Take up each oyster on a silver fork through the
tough muscle, and drop first in butter, then roll in crumbs.
Cook on a wire broiler until juices flow and oyster slightly
brown, turning frequently. Garnish with parsley and
lemon quarters. Serve on hot buttered toast.
Mrs. Franxis Jarvis Patten
Line porcelain dish with mashed potato, brush with white
of egg, and brown in oven. Remove. r\Iake a stew of
two dozen oyster, one-half pint milk, butter, salt, pepper,
80
thicken with flour. Pour this mixture in potato lined
dish. Cook. Sprinkle chopped parsley on top.
H. C. B.
§\^\ Curijot
Steam or bake a white fish, remove bones and skin,
sprinkle with pepper and salt. Make a sauce of one
quart milk, one fourth pound flour, bunch chopped parsley,
three slices chopped onion. Put this over the fire and
stir till creamy. Beat in half pound broken butter and
two eggs. Put in baking dish layer of fish and one of
sauce, etc. Cracker crumbs on top. Bake half an hour.
Mrs. Sarah E. Bourne
Take any variety of cooked fish (can salmon is very nice)
flake, being careful to leave no bones. Boil four eggs
hard, chop 'fine. Boil a cup of rice twenty minutes, add
four ounces fresh butter, salt and cayenne. Beat all to-
gether, serving hot. A little chutney sauce is very nice
with it as a relish.
Mary N. Putnam. (Mrs. Erastus G.)
%^
Salmon on Coast
Shred cold boiled salmon. Heat a cup butter, half cup
cream, tea spoon chopped parsley, pinch mace, pepper, salt
and fish. Pour over buttered toast.
Mrs. Henry C. Bunker, San Francisco, Cal.
Colony Ten
8i
Three tablespoons butter, melt one. One tablespoon chopped
parsley, juice half a lemon. Mix and stir until like cream.
Place on ice until needed. Mrs. James E. Burns
^8 %^
Cover with cold water over night a half pound piece cod-
fish. Pare eight potatoes, drain the fish, place the potatoes
in a sauce pan, cover with fresh water and cook twenty-
five to thirty minutes or till potatoes are done (knife test).
Always have a little more potato than fish. Drain ofif
water, mash fish and potatoes together with iron potato
masher till thoroughly mixed. Add yolks three eggs, and
beat well into mixture till it looks light. Add a little
milk, less than half a cup if fish seems too dry. Set on
range shelf, while the hot lard is brought to a boil. When
ready to fry, take large spoon full of the fluffy mass, toss
it over both ways with spoon to shape it in an oval, egg-
like piece, then drop in the smoking lard. When nearly
cooked, fish ball rises to top. When the desired shade
of brown is obtained remove from pan and place on paper
in open oven to drain and keep hot until served. This
recipe makes a delicious, crispy, flaky codfish ball. The
secret is in the beating. Marguerite T. Doane
Clam |}te
Chop forty clams and two small onions, half green pepper.
82
Boil four medium potatoes, cut fine and add to the above.
Thicken with two tablespoons flour, one butter and cook
all together. Make a biscuit crust, line a deep dish and
fill. Spread over a top crust. When brown, pie is baked.
Florence Guernsey
iFifif) anU JHacarom Scallop
Place in layers in buttered baking dish, equal parts of
cold cooked fish and cold boiled macaroni, cut fine. To
one pint of the mixture add one cup tomato sauce. Fry
teaspoon minced onion in one tablespoon butter, even
tablespoon flour, one cup stewed tomatoes, salt and pepper.
Strain this over the fish, cover with three-fourths cup
cracker crumbs, moistened in melted butter. Bake till
crumbs are brown.
Mrs. Thomas M. Taylor
Split fish in half, cleanse in cold water, wiping with dry
cloth. Thoroughly grease the broiler with butter. If shad is
large, broil thirty-five minutes, turning at intervals to pre-
vent scorching. Carefully remove the fish from broiler
using a knife. Place in the oven in a fish pan, baking
fifteen minutes. Season with salt, pepper, butter, garnish
with parsley.
Katharine C. K.
83
I WISH I were her tea cup
When choice Pekoe she sips.
To feel her dainty fingers
And touch her cherry Wps.
I would I were her saucer,
(To hold her cup— a boon !)
But most of all, I wish I were.
Her little silver spoon
Ices, Cream, Punches
©rauffe Cream
Quart cream, half cup sugar, juice two sweet oranges,
grated rind of one orange, beaten yolks four eggs. Scald,
cool and freeze. Fill orange shells, replace the caps,
and pack in ice two hours.
Mrs. Chandler Smith
lemon ^l^erbett
Boil one lemon rind in a quart milk with pound sugar.
When cool, half freeze. Have ready the juice five lemons,
half pint sugar, whites three eggs, beaten stiff. Add mix-
ture to freezer and freeze hard.
Mrs. Reuben W. Ross
frutt |3 unc^
One quart mineral water, cup strong tea, cup cold water,
pint strawberry syrup (this may be omitted). Juice six
84
lemons, juice six oranges, can shredded pineapple, cup
Maraschino cherries, two and one-fourth cups sugar. Cook
sugar and water to a syrup, and while hot, add ingredients
except mineral water and cherries. Strain, when cold add
mineral water and cherries. Have a large piece of ice
in the bowl, pour over the punch. Water may be added if
desired.
Mrs. J. WooLSEY Shepard
Ice Cream toit()otit CffSfif
Quart milk, small cup sugar, two small tablespoons flour.
Cook in double boiler, two or three hours. When cool add
cup whipped cream, flavoring. Freeze.
Mrs. William J. Sageman
^6
Eoman |3ttnc|)
Gallon water, grated rind and juice six lemons, juice six
oranges, quart Jamaica rum, pint each brandy, sherry,
maderia, quart champagne. Sweeten to taste. Freeze. This
formula will serve for fifty persons. A famous recipe.
" By One Who Knows "
Cafe J}arfait
Pint whipped cream, three-fourths cup sugar, tablespoon
gelatine, dissolved, cup coffee, tablespoon vanilla. Whip
the cream, add ingredients and heat thoroughly. Pour
85
into ice cream freezer and leave packed in ice and salt
three hours.
Colony Two, Buffalo, N. Y.
^iBique Cortont
In three-fourths cup water boil three-fourths cup sugar
till it "hairs," add three well beaten eggs. Beat till cool.
Add one pint whipped cream and twelve dried and pow-
dered macaroons, Coffee may be used instead of water.
Pour in a mousse mould, pack in ice and salt. Freeze
three or four hours.
Mrs. William J, Sageman
Coffee Jce Cream
Simmer two tablespoons coffee in boiling water. To a
quart of boiling cream add a cup and a half sugar. Beat
three eggs, add to the cream, and return to fire, almost
boil. Strain coffee through fine linen, add to the mixture
and when cold, freeze.
Mrs. Richard Henry Greene
^on (01ace
Squeeze the juice from a can of strawberries, add quart
water, juice two lemons, sweeten to taste. Half freeze.
Add beaten whites three eggs, return to freezer. Serve
in tall straight glasses, with whipped cream on top, deli-
cately flavored with vanilla.
Mrs. Theodore F. McDonald
86
White grapes for the table to-morrow may be easily frosted.
Cut the clusters in convenient size for serving. Brush
grapes well with white of an egg. Sprinkle with granu-
lated sugar. Serve on grape leaves or as a border to
other fruit in centre, or grapes in centre surrounded by
peaches.
Mrs. Francis Jarvis Patten
5^
C0l0mal |3ttncl)
One quart Maderia, pint brandy, two quarts champagne,
two sherry glasses Jamaica rum, pint port wine. Peel and
slice eight sweet oranges, remove seeds, juice six lemons.
Mix ingredients, except champagne. Sweeten to taste.
Keep in a covered jar in cool place five days. Strain,
pour into punch bowl, add ice forty-five minutes before
serving. Immediately before using add champagne. This
recipe dates back to 1776, and was used by our ancestors.
" By One Who Knows "
One cup grated pineapple. Mix a pound of sugar and
cup water, cup Ceylon tea, juice six lemons, juice six
oranges, bottle raspberry shrub. Cut orange and lemon
skins in rings and place in punch bowl. Add broken ice
and ingredients. Just before serving add quart Appollin-
aries. This formula makes six quarts, sufficient for fifty
people.
Mrs. Francis Jarvis Patten
87
ess Boffff
Two gallons cream, twelve eggs, one and a half pounds
granulated sugar, quart best brandy. Beat yolks and whites
separately. Cook yolks with the sugar and brandy, add
cream, then whites.
Mrs. W. W. Andrews, Cincinnati, Ohio
Place four quarts red raspberries in a crock, covering with
good cider vinegar. Stand over night. In the morning,
squeeze as for jelly. To each pint juice add one pound
sugar. Bring to a boil, skim, and pour into bottles.
Mrs. a. H. Keith, Pittsburgh, Pa.
jfruit Cociktail
Cut five balls of ripe watermelon as large as a walnut
shell, put in a glass, braise mint over them to render juicy,
scattering a few bits over the balls.
Helen M. Hoagland (Mrs. Edgar M.)
lemDTiaUe
Egg lemonade is highly recommended as a " pick me up "
when one is tired. Allow a raw egg and half a lemon for
each glass, whip the eggs, add a portion of lemon and
water and again beat, add remainder of lemonade and
strain. Very palatable made with Appollinaries.
Mrs. Chandler Smith
88
Small cup maple syrup, three eggs, pint cream, stir yolks
with syrup three minutes over the fire till it resembles
molasses candy. When cold, add beaten whites and pint
whipped cream. Freeze five minutes. Turn into melon
mould. Pack in ice and salt three hours. Fzne.
Mrs. Richard Henry Greene
4^
Boil in a large kettle three gallons water add nine pounds
sugar, and boil, add beaten white one egg, skim and remove
from fire. Remove stems and j!)ack one quart elder blossoms
in a quart measure, stirring with mixture in kettle, but do
no^ boil ; when cold, add juice three lemons, one yeast
cake dissolved. Pour all into large earthen jar, stirring
daily for six days. Strain, pour into a keg, adding three
pounds raisins. Let this stand until December, strain care-
fully and bottle for use.
Bessie McDonald (Mrs. Theodore. F.)
5^^qipeli ^ffss anU W\y\z for 3ri^i3aItUsi
Beat yolk and whip white one egg. Mix the yolk with two
tablespoons sugar, and two of sherry. Gradually stir in
the white and serve in tall, delicate glasses.
Mrs. Benjamin A. Jackson
89
(Bnttn Cljarlotte
Handful cracked ice in goblet, teaspoon raspberry syrup,
bottle lemon soda.
H. C. P.
^anUelion Wivit
Three quarts dandelion blossoms, four quarts boiling water.
Stand over night. Strain, add peel one lemon, three
pounds white sugar, boil ten minutes. Cut in small pieces
the pulp of one lemon and one orange, place in a jar
pouring over the liquid. When cold add one cup yeast,
let stand two days, strain, pour in an earthen jug and keep
two months in a cool place. Bottle the mixture adding
three raisins to each bottle.
Mrs. Annette L. Place
©atmeal W^ttv for CMltiren anU IntjaliUfi!
Mix tablespoon crushed oats with milk, adding sufficient
milk to measure a quart. Boil, then simmer fifteen minutes.
Strain, add sugar, chill. Also excellent served hot.
Mrs. Lewis Leland Pierce
Eagpberrp ^Btneg:at
To each quart raspberries use one quart vinegar. Pour
vinegar over berries and stand forty-eight hours. Strain
through jelly bag, but do not squeeze; let drip as long as
possible. To each pint juice add one pound granulated
90
sugar. Boil five minutes from time it begins to boil hard.
Bottle while hot. Cooling beverage in warm weather.
Mrs, Henry B. Shute
Boil half a pound dried and ground sunflower seed in
quart cold water; simmer down to one pint. Strain through
a cloth. Replace on range adding pound loaf sugar, when
dissolved and liquid boils, remove from fire; pour in pint
Jamaica rum. Do not return to fire. Bottle while hot
Small wine glass before meals.
Julia P. Hull
^ttl Cea for J^^^alilis
One pound lean beef chopped fine. Stand an hour in
pint cold water. Place over the fire and slowly come to
a boil. Simmer half an hour. Strain, salt and pepper.
Mrs. Benjamin A. Jackson
91
PETLR PIPER Picked a
Peck of Pickled Peppers
Pickles
Cut in small pieces twelve green cucumbers. Slice fine
one large solid head of cabbage. Sprinkle these with salt
and let stand over night. One and a half green peppers,
six medium onions chopped fine, soak separately in salt
and water all night. In the morning drain well. Place
in a kettle a layer of pickles and a layer of seasoning
made of one ounce white mustard seed, one ounce celery
seed, one-half ounce tumeric powder, mix smooth with
vinegar one-fourth pound 7nustard, one and one-fourth
pounds brown sugar. Cover well with vinegar. Boil
exactly thirty minutes. Pack in glass fruit jars.
Mrs. Albert S. Newcomb
%^
JJtcaUIIt
Chop fine one peck green tomatoes, add one cup salt, let
stand over night. In the morning, drain, add six onions,
six green peppers, six stalks celery chopped fine, two
cups sugar, two tablespoons ground mustard seed, one
92
tablespoon pepper, one tablespoon cinnamon. Cover with
good vinegar and simmer two hours.
Beth Kerley
Seven pounds green sliced tomatoes, three pounds brown
sugar, one pint vinegar, one-half ounce ground cinnamon
one-fourth ounce ground cloves. Cook till tender.
Mrs. Henry B. Shute
«^
^toeet Comato Jltctle
Peck green tomatoes, six onions, four peppers cut thin,
cup salt. Stand twelve hours. Strain. Two quarts onions,
two pounds sugar, two ounces stick cinnamon, tablespoon
cloves. Stew all together till soft. If spices are used omit
peppers.
Mrs. Sarah E. Bourne
CMU §>attce
Peel and slice eight pounds ripe tomatoes, four pounds
sugar, half-ounce each of cloves, cinnamon, allspice and
mace. Boil one hour, when cold add pint vinegar. Seal
in jars. Never before been published.
Mrs. Homer Irvin Ostrom
JJuklcti J)eacl)eg anU Iplums
Seven pounds of fruit (either), three sugar, pint vinegar.
93
ounce mace, half ounce cloves, ounce cinnamon. Boil and
pour over the fruit. Repeat this process three times each
week every other week for a month. If fruit is hard boil a
while. Put spices in a bag. When cooked cover tightly.
Mrs. L. Frank Barry
Coin Catsup
Chop and drain half peck ripe tomatoes, chop, one head
celery, two green peppers, two red sweet peppers, six
small onions, a large root of horse radish, add one-fourth
cup salt, cup sugar, one-half cup mustard seed, one-fourth
teaspoon red pepper, a teaspoon each ground cloves, mace
and cinnamon, and one quart best cider vinegar. Mix in-
gredients, bottle in pint glass jars.
Mrs. George Sanford Andrews
ComatD Catsup
Peck ripe tomatoes, eight green peppers, quart onions,
two quarts vinegar, four pounds brown sugar, two tea-
spoons ground cloves, two allspice, same of cinnamon,
three ounces mustard seed, six tablespoons salt. Peel
tomatoes and chop fine, also onions and peppers. Mix
well, strain. Recipe of an old Wareham (Mass.), family.
Mrs. Francis Jarvis Patten
jFretub Jlttfiitarli
Three tablespoons mustard, one granulated sugar. Beat
in an egg till smooth. Add half tea cup vinegar, little at
94
a time. Cool five minutes, stirring constantly. Add table-
spoon olive oil, drop by drop. Will keep for months.
B.
Citato C!)ow
Half peck green tomatoes, twelve medium sized cucumbers,
pared, two quarts small cucumbers left whole, two quarts
small onions left whole, two large cauliflowers, two small
heads cabbage, chopped not too fine, six good sized green
peppers, four red peppers. Let this mixture remain in weak
brine over night, about a gallon of water to a pint of salt.
Place onions in brine in separate dish. Scald in same brine in
morning. Drain, adding one gallon vinegar, three tea
cups brown sugar. Pour into a large kettle and scald.
Make paste of half pound yellow mustard, one cup flour,
half cup tumeric wet with cold vinegar, cook the paste.
Mix all together, stir well and boil. Bottle.
Sara A. Palmer
^€
JJicMeU ^pepper |)afil)
Chop twelve green peppers, twelve red, eight onions.
Stand in boiling water five minutes. Drain. Pour over
hot water, stand fifteen minutes. Drain. Heat and pour
over the peppers and remain fifteen minutes. Add cup
sugar, tablespoon salt, pint and a half vinegar. Mix
thoroughly and seal in jars. Excellent for sandwich filling
or relish.
Mrs. Theodore F. McDonald
95
J
Sfnliian Cljtttnep
Two quarts tart apples, two of green tomatoes, one pound
raisins, small onion, three cups brown sugar, three cups
vinegar, two cups lemon juice, half cup salt, teaspoon
cayenne, ounce ginger. Pare, core, and chop the apples,
chop tomatoes and onion; stone raisins. Mix apples, toma-
toes, raisins and onion with the other ingredients, place in
earthen jar over night. In the morning place jar in a
kettle of cold water and allow water to heat slowly, stir-
ring occasionally. Seal in preserve jars.
Mrs. Minton Dyke Clark
^orUeaup ^mtt
Slice fine four quarts cabbage, six green tomatoes, three
red peppers and six white onions. Two ounces white
mustard seed, half ounce celery seed, half ounce tumeric
powder, gill salt, two quarts vinegar, two pounds brown
sugar. Mix ingredients. Boil twenty minutes.
Mrs. John Tennant Van Sickle
96
50MEWHLRL in life's feast a course of
I the humble pie comes in
W. D. Ho WELLS
J)te JJIant (EI)ttijari)) Jpte
One pint pie plant chopped fine, add boiling water and
strain. Add one coffee cup sugar in which has been
mixed one level tablespoon flour. Stir in the beaten yolks
two eggs, grated rind one-half lemon, piece butter size of
an egg. Bake in pastry shell and cover with beaten whites
of the two eggs, made very stiff with powdered sugar.
Before placing in oven to brown, sprinkle lightly with
granulated sugar. Old and tried recipe.
Sara A. Palmer
^8
IJtimpikm pie
One cup pumpkin, one cup sugar, pinch salt, one tea-
spoon melted butter, one-half teaspoon cinnamon, one-half
teaspoon ginger, four tablespoons milk, three tablespoons
brandy, three eggs beaten separately.
Mrs. James E. Burns
Two large cups elderberries, heaping cup raisins, half cup
currants, cup sugar, two tablespoons brandy or vinegar,
97
grated rind one orange. Cover berries with cold water,
cooking ten minutes, add ingredients, dredging with flour.
This formula makes two pies.
Mrs. M. S. Ayers
Grated rind and juice one large, sweet orange and one
lemon. Cream half cup butter and two cups powdered
sugar, beating till very light. Beaten yolks three eggs,
beat agaiti. Add juice and rind of the fruit. Beat. Beat
three whites of eggs, add to the mixture and beat. Have
ready deep pie plate lined with rich pastry, making a
firm border around edge. Fill with mixture. Bake a
delicate brown. " Makes one large pie which will please
the most exacting epicure.
Mrs. Eugene Clarke
%^
iemon |)te
Two eggs, one cup sugar, one cup milk, two heaping table-
spoons flour, juice and rind one lemon, pinch salt. Beat
the yolks, add half the sugar, then the remaining half,
lemon juice and rind, flour, and lastly a cup milk. Beat
the whites and salt stiff, add this to the mixture, stirring
thoroughly. Line a pie plate with rich crust, pour in the
mixture and bake.
Lillian Gilbert Fish
%^ %^ %^
eta's ^ttttemut JJte
Two eggs, three tablespoons sugar, one and a half cups
98
milk, one cup finely chopped butternut meats, one-eighth
teaspoon salt. Beat eggs slightly, add sugar, milk, salt
and butternut meats. Line a plate with pastry, forming
fluted rim around edge. Bake in quick oven at first to
set the pastry, afterwards decrease the heat.
Mrs. Charles E. Quimby
^ ^
CI)ees!e Cafee pie
One cup cottage cheese, one cup sugar, juice two lemons,
two eggs, six tablespoons milk, one teaspoon flour. Beat
the eggs light, don't separate. Add sugar, beat well, add
milk and flour, then lemon. Sprinkle top with cinnamon.
Bake slowly.
Mrs. James E, Burns
(^raiitimcitl)er*6 Cream pte
One quart rich cream, two eggs, two small tablespoons
flour, large pinch salt, one-fourth grated nutmeg, sugar to
taste, about three-fourths cup. Beat eggs, add flour, then
cream and seasoning. Line a deep pie plate with pastry.
No upper crust. Bake in slow, even oven about one hour,
or until pretty well set. Fine with Christmas dinner.
Mrs. a. H. Keith, Pittsburgh, Pa.
Colony Seven
ti^^
Cranberrp ^Tarts
Quart of flour and pound of butter, mixed lightly with a
99
silver knife. Use as little cold water as possible, and
handle lightly when rolling. Roll upper crust but once.
Cut strips of the pastry half an inch wide, crossing neatly
over the top, like lattice work. Bake in quick oven.
When cold fill.
fUltng:
Quart of cranberries cooked in a cup of water, strain
through a fine sieve, using a wooden spoon to press. While
juice is hot, stir in two cups sugar and cook ten minutes.
Cool. Make the day before using. This may be kept in-
definitely by sealing in tumblers.
Mrs. Francis Jarvis Patten.
practical Eccipc for ptc Crust
For one pie only. One and a half cups flour before sifted,
using ordinary coffee cups. One-half cup lard, one table-
spoon butter, one-fourth cup ice water, one-fourth tea-
spoon baking powder, salt. Keep ingredients very cold
and handle little. Practical recipe for pie crust, always
good if followed exactly.
Mrs. G. M. S.
JHtnce Jileat
Four pounds lean beef, two pounds beef suet, Baldwin
apples, three pounds sugar, two cups molasses, two quarts
cider, four pounds seedless raisins, three pounds currants,
half pound finely cut citron, quart best brandy, tablespoon
100
each of cinnamon, mace and cloves, two grated nutmegs,
six tablespoons salt. Cover meat and suet with boiling
water, cooking till tender. Cool in the same liquid. Chop
the meat and suet fine, adding twice the amount of chopped
apples. Add sugar, molasses, cider, raisins, currants, citron,
suet and stock. (The stock reduced to one and a half
cups.) Heat ingredients, stirring occasionally, for two
hours. Add brandy and spices last.
Mrs. William H. Chaney, Washington, D. C.
Colony Four.
iSanijurj) CumoiierfiS
Seed and chop one cup raisins, teaspoon finely cut citron,
cup of sugar, a beaten egg, one rolled cracker, juice and
rind one lemon. Cut rich pastry in circles, placing a
spoonful of the mixture in centre of each. Fold over,
moistening half way around with cold water, pressing
edges firmly together. Place in a baking tin, wet with
milk, in which a little sugar has been dissolved. Bake a
delicate brown.
Mrs. William Beaumont Putney
^8
©ranffe iFtlltnff for Carts or Cumotjers
Four eggs, juice two oranges, one-fourth pound butter,
pound granulated sugar, teaspoon lemon extract, table-
spoon vanilla. Delicious.
Mrs. Frank M. Jaqua
lOI
i$lotI)er'B! ^larfeiierrp pot pie
Place quart berries, one and a half cups sugar, quart water
into a kettle and boil ten minutes. Drop dumplings in
from a large spoon,
£>timplma:6
Two and a half cups flour, three teaspoons baking powder,
half teaspoon salt, sift all together. Rub half teaspoon
butter through the sifted flour. Moisten with one cup
water and one cup milk. Mix together and drop carefully
with a spoon into the boiling berries. Boil twenty-five
minutes and serve.
Mrs. Louis L. Todd
1 02
Now ^ood Digestion
Wait on Appetite
Preserves
Cttrrant fellj)
To four quarts currants on their stems, add quart boiling
water. Boil half an hour, strain. Allow a pound sugar
to one pint juice. Boil juice slowly fifteen minutes; grad-
ually stir in sugar, being careful not to boil after sugar is
added. When thoroughly dissolved, skim, remove from
fire. Jelly by this formula makes twice the quantity, using
same amount of currants, as in other recipes and better
jelly.
Mrs. John Tennant Van Sickle
Eljttbarb Coneiertoe
Four pounds rhubarb, four pounds sugar, pound figs. Let
the rhubarb stand over night in the sugar, strain syrup,
boil ten minutes, add rhubarb boiling ten minutes longer.
Cut figs in pieces, stir all together. Cook into jam.
Mrs. Warren L. Goss, Rutherford, N. J.
Colony Six
103
Soak three-fourths package gelatine in one-half cup water.
Cook one quart tomatoes, one-half onion, one celery stalk,
one bay leaf, two cloves, one teaspoon salt, dash pepper.
Cook ten minutes. Add two tablespoons tarragon vinegar,
gelatine. Stir till dissolved. Mould in ring mould. Gar-
nish with parsley.
Mrs. David Huyler Roberts
^ ^ ^
damson pium Conserte
Pit one pound Damson plums, three pounds granulated
sugar, pound seeded raisins. Juice six oranges, grated
rind of one. Pint bowl chopped English walnut meats.
Boil forty minutes. Seal in glass.
E. W. G.
^piceU |)eat|)e£;
Eight pounds peaches, three pounds brown sugar, one and
one half pints vinegar, one-fourth ounces each of whole
cloves, cinnamon and mace.
Mrs. Henry B. Shute
(0rape ConserUe toit^ iltiutg
Three pints grapes, eight cups sugar, half pound seeded
raisins, two oranges, pint water, cup English walnut meats.
Remove grape skins, cook pulp, seed the grapes by press-
ing through a collander. Seed the oranges and chop both
104
the skin and pulp fine. Boil all the ingredients, except
nuts, twenty minutes; just before removing from fire, add
them. Pour into jelly glasses while hot.
Mrs. Charles E. Quimby
Sratiffe J$tarmala5e
Four naval oranges, two grape fruits, two lemons. Wash
fruit with a brush, cut in thin slices, remove seeds. Measure
sliced fruit, adding six times as much cold water as fruit.
Soak twenty-four hours. Boil rather fast four hours.
Watch, stirring from bottom frequently the last hour, or
it will stick. Stand twelve hours. Add cup sugar to each
cup marmalade, boil an hour. This quantity should make
fourteen or fifteen glasses. Cut the fruit on a bread board.
If the marmalade should mould before using, cook it over.
Delicious.
Mrs. William E. Fuller.
^6
Watermelon Congetbe
Remove the pulp of a watermelon from centre and cut in
small pieces. To one quart pulp add two-thirds quart
sugar. Drain. Dissolve sugar in watermelon juice, boiling
to a thick syrup. Add a finely chopped lemon and water-
melon pulp, two pieces white ginger, not tied in lace.
Cook to right consistency for conserve.
Mrs. Guy C. Barnes, Minneapolis, Minn.
Colony Fourteen.
105
(0rape Ivnit JHarmalaUe
Stand over night in four quarts cold water, two quarts
grape fruit, no seeds. Place seeds in one-half pint water,
in the morning strain. Boil both mixtures together one
and a half hours. Add four quarts sugar, boil another
hour, or till fluid thickens, which may take longer. It is
then ready for glasses. Have tested and proved delicious.
Two very large grape fruits and one smaller will give
desired quantity.
Mrs. a. M. S.
Co ^ranUj) jfrutt
Select fine peaches, as many as will fill a quart size
" Mason " jar. Carefully peel and place in jar, use as
much granulated sugar as will fill the spaces. Cover all
with " Preserving Brandy." Seal, and find ready for use
within a day or two. No cooking required. Absolutely
as delicious in results as from the old time method of
brandying with cooking. Personally and successfully tried.
Mrs. Frederic Firman Grant
i>piceU C^ernec
Three pounds sour cherries (pitted), two pounds sugar,
half pint vinegar, tablespoon cinnamon, tablespoon cloves.
A delicious concoction to serve with cold meats.
Mrs. Marcia Brooks Cutler
1 06
JHafi(fi!ac|)tis!ettfif (Bnintt Compote
Pare and quarter eight quinces and put in porcelain lined
kettle with water. Cook till they can be easily pierced with
fork. Remove with skimmer and boil down or dilute
the juice as may be necessary, to just a pint. Add juice
one lemon, and pound sugar, boil a minute, add the quinces
again and cook for fifteen minutes. Remove carefully
the quinces and place in a mould which has been dipped
in cold water. Stir into the syrup an ounce of gelatine
which has previously been soaked for two hours in as much
cold water as will cover it. When dissolved strain syrup
pouring over the fruit in the mould. Set in cool place
to harden which will require a few hours. When ready
to serve, turn in a glass dish with whipped cream heaped
about the base of the compote.
Mrs. Francis Jarvis Patten
(0rape IFuicc
Twenty-five pounds best Concord grapes, scald with enough
water to cover them. When grapes burst open, set away
to cool. Strain through a strong jelly bag. Add three
pounds granulated sugar to the juice, letting all come to
a boil. Bottle and seal. Take the pulp, strain through
a sieve to remove seeds and skins, add one-half pound
sugar to each pint of pulp. Boil an hour, pour in glasses.
Mrs. Henry B. Shute
107
Currant ^toeetmeat
Four pints currant juice, four pounds granulated sugar,
one and a half pounds best table raisins, seeded. Slice
two oranges and mix all together. Boil half an hour, till
almost jelly. Preserve in tumblers.
Mary Ellen Butterigk
1 08
THE PROOF of the Pudding
Is in the eating
Puddings
Pour quart boiling milk over cup and a half fine Indian
meal. Stir till smooth. Add one and three-fourths cups
molasses, cup suet (chopped fine), salt to taste. Just be-
fore placing in oven, pour over pint of cold milk. Bake
four hours in an earthen dish. Oven must not be too hot,
as top of pudding is delicious if not burned.
i\lRS. M. B. Adams
One box gelatine, two oranges, six figs, nine dates, three
bananas, twelve large nuts. Dissolve gelatine in half pint
cold water, add one-half pint boiling water, juice two
lemons, two cups sugar. Strain. Let stand till thickens.
Stir in the fruit cut in small pieces.
Mrs, Isadore A. Cameron
5^
Coin Etcc PttUHina:
Three-fourths cup rice, quart milk, sugar to taste, vanilla
109
flavoring. Boil till rice is soft. Dissolve an ounce gela-
tine in one-fourth cup warm water, strain through a cloth,
stir thoroughly with the rice. Whip pint cream to a stiff
froth, slowly add to the mixture. Pour into a moist mould,
place on ice five hours. Serve with a wine sauce in which
jelly has been stirred.
Lydia Day
Half cup sugar, half cup molasses, half cup butter, cup
sweet milk, two eggs, three cups flour, pound chopped figs,
two teaspoons baking powder, pinch soda, half cup cur-
rants, half teaspoon nutmeg, half teaspoon cinnamon. Steam
in a mould three hours. Serve with whipped cream sauce.
Mrs. Frank B. Orr, Chicago, 111.
Colony Twelve
^teamen jFrtttt |3tilitimaf
Three cups flour, teaspoon soda, one and a half salt, one-
half cinnamon, one-fourth nutmeg, two-thirds cup butter,
one and a half cups chopped raisins and currants, cup
water or milk, cup molasses. Sift soda, salt and spices with
flour, rub in the butter, add the small fruits. Mix molasses
with milk, stir into the dry mixture. Steam in a buttered
pudding mould three hours. Serve hot with hard sugar
or liquid butter sauce.
Helen F. Brockett
no
jFine Cttfiitarij |3ttt!5tns
Two tablespoons butter, cup milk, four eggs, two table-
spoons flour, two tablespoons sugar. Let milk come to
a boil. Beat flour and butter together, add gradually to
boiling milk, stirring constantly, cooking eight minutes.
Beat sugar and yolks together, add the cooked mixture
and cool. Beat whites of eggs to a stiff froth and add.
Bake in pudding dish, serve hot.
§>mtt for aiioijc
Half cup butter, one-fourth cup milk, cup powdered sugar,
four tablespoons wine. Cream the butter and eggs, add
wine, then milk, little at a time.
Belle T. Scudder (Mrs. Benjamin N.)
jFruit IpuUUtnff
Two eggs well beaten, cup milk, two teaspoons baking
powder, half teaspoon salt, two cups twice sifted flour.
Put two cups fresh or canned fruit in a buttered baking
dish. Pour mixture over the fruit and bake one-half hour.
Turn on a plate and serve with whipped cream sauce.
i^attce
Whip one cup cream, add half cup powdered sugar, white
one egg, beaten very stiff, one teaspoon vanilla.
Mary C. Seward
III
One pint water, cup rice, little salt, boil till water is gone.
Stir with spoon. Quart milk, boil till thickens; keep stir-
ring till smooth white and cooked.
"Then, add three eggs, yolks beaten light,
One lemon's rind all grated right;
And of white sugar well refined.
Eight tablespoons; by stirring these combined.
Now pour the mixture in a dish
Of any size that you may wish
And let it stand, while with a fork
You beat the eggs as light as cork
(The whites of the three eggs, I mean),
And when they're beaten, stiff and clean,
Add three tablespoons of sugar light.
And put the frothing nice and white
Upon your pudding like a cover,
Be sure you spread it nicely over.
In a slow oven let it brown,
We think the pudding will go down!"
Mrs. Duane H. Clement.
Scald three pints milk, sprinkle slowly while stirring, five
tablespoons yellow Indian meal, till thoroughly heated.
Pour it over three-fourths cup molasses, pinch salt, table-
112
spoon butter and scant half teaspoon ginger. Turn mixture
into a buttered baking dish and bake four or five hours in
moderate oven. When half cooked, add one pint cold milk
and complete the baking.
Mrs. Frank M. Soule, Montclair, N. J.
Colony Three
5^
lemon |]tttil3tug:
One pint grated bread crumbs, quart milk, cup sugar,
salt, grated rind one lemon, yolks four eggs, teaspoon but-
ter. Bake forty-five minutes. Spread with currant jelly
while hot. Frost with whites four eggs, beaten, sugar to
taste, juice one lemon. Return to oven to brown. Serve
with lemon sauce.
Mrs. David Huyler Roberts
One and a half cups Graham flour, cup molasses, cup sweet
milk, tablespoon butter, teaspoon soda, one egg, spices and
fruit of all kinds. Steam three hours in a buttered dish
without removing the cover. Serve with a sauce. This
pudding will keep some time.
Mrs. Frank Churchill
Eaifiim puffs!
Blend two tablespoons sugar and half cup butter. Add
two eggs, cup milk, two cups flour, three teaspoons baking
113
powder, cup finely chopped raisins. Steam an hour in
buttered cups. Makes eight, half filled.
One cup sugar, cup butter, yolk and white of an egg
beaten separately. Beat all together and before serving,
flavor with vanilla or nutmeg and tablespoon hot water.
Mrs. Henry B. Starr
Etce puUUtng:
Rice pudding which is very much more delectable than
the usual nursery dish, is made by soaking over night a
cup of well washed rice in a pint of milk. In the morning
the rice will have absorbed the milk. A little more
should be added. Add to the rice and milk a cup of
seeded raisins, which have soaked all night in sherry. Stir
raisins into the rice, pouring in half cup melted butter.
Bake an hour and serve with very sweet whipped cream.
As no sugar is in pudding, sauce must be sweet to make
up the deficiency.
Mrs. Francis Jarvis Patten
Com JHeal |)tt5Umg:
One quart sweet milk reserving sufficient quantity to wet
seven tablespoons corn meal. Heat milk, add corn meal,
cook. When coM, add one cup sweet milk, lump of butter,
walnut size, salt, sugar, nutmeg and raisins. Bake two
114
hours in slow oven. This pudding when baked will have
a jelly surrounding it which serves for sauce. It is very-
nice with cream, sweetened with grated maple sugar.
Mrs. Robert J. Johnston, Humboldt, Iowa
One cup chopped suet, three eggs, teaspoon salt, teaspoon
cloves, one cinnamon, one soda, two cups sweet milk,
quart flour, cup seeded raisins. Steam three hours.
Three cups boiling water, one sugar, two tablespoons but-
ter, two dessertspoons cornstarch, half cup vinegar. Beat
to a cream sugar, cornstarch and butter. Add boiling
water, cooking till clear, lastly vinegar. Boil a moment,
remove from fire.
Mrs. Robert J. Johnston, Humboldt, Iowa
Crumble one-fourth pound macaroons in sherry, stand over
night. For the custard beat two tablespoons sugar, and
yolks three eggs. Add one level tablespoon soaked
gelatine, pinch of salt, pint warm milk, stirring constantly,
but 6.0. not boil. Cool. Beat whites of three eggs, add
to custard, with the macaroons. Serve with whipped cream.
Mrs. Alexander Cook
fi5
One cup sugar, half cup butter, two eggs, cup milk, two
flour, three teaspoons baking powder. Pour in buttered
baking dish. Cut smooth apples in eighths, lay thickly on
top, over this scatter sugar and spices. Serve with wine
sauce.
Mrs. David Huyler Roberts
Quart of blueberries, two cups flour, two white sugar, cup
sweet milk, two teaspoons baking powder, half teaspoon
mace, three eggs, pinch salt. Wash and dry the berries,
sifting over the flour and powder. Beat the yolks, mace,
butter and sugar. Add the berries, flour and milk, lastly
the well beaten whites, with salt. Bake forty-five minutes
in moderate oven. Serve with thick, sweetened cream.
Mrs. Robert J. Johnston, Humboldt, Iowa
^otleU Eice JJtiUtima:
Pint milk or cream, cup rice, cup sugar, two eggs, two tea-
spoons corn starch, nutmeg. Wash rice and pour over
quart boiling salted water. Cook till tender. Drain, add
milk. In another bowl dissolve corn starch in milk, add
the eggs, sugar and flavoring, beating till creamy. Add
rice, and boil two minutes. Cool. Serve with crushed fruit
or whipped cream.
Mrs. Porter Dwight Ford
ii6
Scald in a pint sweet milk, a tablespoon corn meal.
When cool add a beaten egg, tablespoon butter, two sugar,
half teaspoon salt. One and a half teaspoons ginger.
Bake slowly one hour.
Mrs. Leroy D. Farnham, Binghampton, N. Y.
Colony Thirteen
^8
Corn pttUtitnff
Eight ears corn, grated, two eggs, half cup milk, table-
spoon sugar, tablespoon butter, salt, pepper. Bake twenty
minutes in moderate oven.
Mrs. James E. Burns
Cut in halves and pare ripe peaches, placing two layers in
a deep baking dish, sprinkle with sugar, a little flour.
Scatter bits of butter over the top. Add cup cold water.
Cover dish with rich crust. Bake a delicate brown. Serve
hot with cream.
Mrs. E. W. Moore
Cook one third cup corn meal in four cups milk, thirty
minutes. Add half teaspoon salt, half cup molasses, cinn-
amon, pint sliced apples. Turn into buttered dish, pouring
117
in pint sweet milk. Bake in slow oven four hours. When
cold, an amber jelly will form through the pudding.
Mrs. Frederick Nichols, Boston, Mass.
%^
Cup milk, two flour, half a cup sugar, one blueberries, two
teaspoons baking powder, one egg. Steam an hour. Serve
with hot sauce.
Lizzie Woodbury Law
Half fill pudding dish with apple sauce seasoned with
butter, sugar and nutmeg. Pour over a batter made of one
and half cups flour, two heaping teaspoons chopped suet
(or lard). Moisten with three fourths cup milk, or enough
■for thick batter ; not quite as stiff as for biscuits. Steam
forty-five minutes. Serve with a hard, foamy or sabay-
ron sauce.
Mrs. Reuben W. Ross
^€
Stir into a quart of scalded milk, seven even tablespoons
sifted Indian meal, teaspoon each of salt, ginger, and cin-
namon, cup molasses, half cup chopped suet. Pour in a
little cold milk. Bake three hours in moderate oven.
This recipe has been in use in a New England family
over eighty years. Mrs. Sara T. Kinney
(^nnn of JJutrnmffs
Pint bread crumbs, quart milk, yolks four eggs, sugar and
salt to taste, lemon flavoring. When cold spread with jelly
and frost the top with the four whites beaten stiff, with a
cup sugar brown in oven.
Mrs. E. W. Moore
lemon ^mtt
Cream butter size of an egg, and tablespoon flour. Add
pint boiling water, cup sugar and boil. Juice one lemon,
nutmeg and extract of lemon. Serve hot.
Mrs. David Huyler Roberts
Cream ^auce
Butter size of an egg beaten with cup powdered sugar.
Into a saucepan pour cup boiling water, stirring in tea-
spoon flour mixed with a little cold water. Cook till con-
sistency of thin starch. While one beats the butter
and sugar mixture in a bowl, energetically, let another
pour in slowly, the hot flour sauce. If the beating is not
interrupted, the sauce will rise to a light, foamy froth.
Flavor with sherry or vgjiilla, nutmeg or brandy.
Mrs. Henry B. Shute
l^aspberrp ^auce
Cream two cups powdered sugar and half cup butter.
Mash a pint raspberries. Cook in double boiler until mix-
119
ture boils, stirring but little. Delicious served with vanilla
ice cream. Mrs. Thomas Abernethy Fair
Cream two cups sugar and one butter, add one egg, half
cup wine, chopped candied cherries. Before serving,
place bowl in top of tea kettle and stir in a cup boil-
ing water. Mrs. William E. Fuller
Beat two eggs, add cup sugar, piece butter, four table-
spoons sherry. Cook a few minutes.
Mrs. Frank Churchill
%^ ^5
Sin JFa0l)ioncli Corn ileal J3ttIHiins:
Two quarts milk, four tablespoons corn meal, cup mo-
lasses, cup suet, one egg. When one quart milk is scalding
hot, stir in the meal wet with little milk. When it thickens,
pour into baking dish and add salt, molasses, suet and
egg. Fill dish with cold milk. Bake slowly three hours,
stirring frequently first hour. Add raisins if desired. Serve
with cream or the following
Cream a cup pulverized sugar, half cup butter, one well
beaten egg, vanilla or brandy flavoring.
"A. W. C," Utica, N. Y.
Colony Nine
1 20
To MAKE a perfect Salad, there should be :
A spendthrift for oil, a miser for vinegar,
a wise man for salt, and a madcap to mix
them well together
Spanish Proverb
5 a 1 a d s
Prepare the shrimps by removing backs and the small
black vein, which runs through them. Cut in small pieces.
(Canned shrimps will do when one cannot obtain the
fresh.) To a quart or can of shrimps, cut and add one
large bunch celery. Pour over the salad dressing. Serve
on lettuce leaves garnished with celery tops. This is not
only delicious to the taste but attractive to the eye.
Mix two teaspoons mustard with milk or water, two tea-
spoons sugar, one small teaspoon salt, two eggs, half cup
cream, butter size an egg, three-fourths cup vinegar. Beat
eggs well. Mix ingredients except butter, pouring in the
vinegar last very slowly. Cook in double boiler till
thickened to consistency of cream. After removing from
fire, stir in butter.
Jane Damon Bolander
121
I
Beat three eggs, add one tablespoon oil, one scant table-
spoon mustard, one teaspoon salt, one tablespoon sugar,
one cup cream, one cup vinegar. Mix together, except
vinegar, which is added last. Cook in double boiler, stir-
ring constantly till thickened. Watch carefully that it
does not curdle.
Mrs. Thomas Y. Crowell
^ate anU Cream CI)£e6e ^alaH
Remove pits from half pound dates, stuff cavities with
cream or neufchatel cheese, arrange on lettuce leaves.
Serve cold with mayonaise.
Mrs. George Sanford Andrews
^alaH
Use as many lemons as desired, cut in halves, scoop out
pulp, remove tough inner skin and seeds. Add to the
pulp one box boneless sardines, minced, teaspoon French
mustard, two chopped hard boiled eggs, dash tobasco
sauce, little mayonnaise. Cut a thin slice from bottom of
lemon that it may stand firmly. Fill each cup with the
mixture, garnish with chopped eggs and parsley. Stand
each cup on crisp lettuce leaf.
Annie H. Emerson (Mrs. Henryj
122
Cream ^alaU ^vtssins
Tablespoon sugar, one egg, three-fourths cup cream, one-
half tablespoon each of mustard and salt, one-fourth cup
vinegar, added slowly. Cook in double boiler until cream.
Mrs. Lovey S. Holden
^8
Cnmiimation ^alaU
Cut celery in small pieces, slice cucumbers very thin,
adding few chopped walnuts. Mayonnaise dressmg, to
which has been added few drops of Chartreuse or Bene-
dictine. Sprinkle with cut endive or lettuce.
Mrs. E. M. Scott
tfi ^ %ei
JHaponnataie
One quart olive oil, twelve eggs. Boil six eggs hard,
pulverize yolks. Beat lightly yolks six raw eggs. Mix
ingredients, adding salt and cayenne to taste. Gradually
add the oil with juice two lemons. Beat whites six raw
eggs, very light, and add, using whites of six hard boiled
eggs to garnish salad. Mayonnaise is better if made a
a day before using and placed on ice.
Mrs. James E. Burns
T)itt'ii fruit i>alaU
One dozen bananas, one-half dozen cut oranges, one can
pineapple, one-half cup chopped walnuts, one-half cup
123
chopped figs, few white grapes. Toss together and dress
with one pint salad dressing, one pint whipped cream.
Garnish with candied cherries.
Mrs. Sarah E. Bourne
^alaUe Cl)anttcleer
Peel and slice three bananas, not over ripe, one small
sour apple, one small cooked and pickled beet, three torn
lettuce leaves. Mix this with strained juice two lemons,
four tablespoons olive oil mixed with yolks two hard
boiled eggs, salt and pepper. Sprinkle over finely chopped
tarragon leaves or strips lettuce.
Mrs. E. M. Scott
5^^^
tuner ^alaU
Dice cold boiled tongue on a bed of chicory or lettuce,
add tablespoon each of tarragon vinegar and chopped
parsley, two tablespoons capers. Turn two cups finely
chopped celery over the mixture and cover with mayon-
naise dressing.
Mrs. Chandler Smith
^alaU
Chop half an onion, two olives and a grape fruit. Mix
with a French dressing, pour mixture over Malaga grapes
and celery.
Mrs. Marcia Brooks Cutler
124
Beta etifflanU i>alatj
Select six sweet apples, uniform in size, cut off the tops,
remove centres with a teaspoon, and chop, minus seeds.
Add a cup of broken pecan nut meats, one large celery
heart cut fine, and half cup chopped and seeded raisins.
Beat together yolks of two eggs, tea cup olive oil, half a
saltspoon each of sugar and salt, juice and grated rind
one large lemon. Pour this over the chopped mixture.
Place in shells on ice. When chilled, serve on lettuce
leaves.
Mrs. William H. Osborne
Cotnato ^alaU
Scald and peel tomatoes, place on ice. Scoop from each
tomato a teaspoon of pulp, stuff with half a green pepper
and small cucumber chopped finely. Pour mayonnaise
over each tomato and serve on lettuce leaf.
Mrs. E. M. Scott
|)riiite£;£i ^alaU
Select six small, round, ripe tomatoes. Peel and remove
centres. Peel and dice two medium size cucumbers, two
hearts celery and four large olives chopped fine. Drop
very slowly, three tablespoons olive oil on yolks two eggs,
beating constantly. Add one fourth teaspoon prepared
mustard, saltspoon even of salt, three drops onion juice,
one cup heavy cream, tarragon vinegar to taste. Add each
125
ingredient slowly, one saltspoon sugar. Pour over filling
and pack in the shells. Garnish with hearts of lettuce.
Place on ice to chill.
Mrs. William H. Osborne
Fill big white cherries with chopped nut meats. Serve
with mayonnaise. Arrange on white lettuce leaves.
P.
^ ^ ^
On a lettuce leaf place a slice of pineapple, then a thick
slice of orange, then one of tomato. Pour over a thick
mayonnaise dressing. Serve with toasted butter thins.
Very good.
Mrs. Helen M. Hoagland
126
50ML LIKE it hot
Some like it cold
' 5ome lil<;e it in the pot
Nine days old
5 o u p s
Com l)Oup
Can corn, one quart milk, three tablespoons butter, two
tablespoons flour, two tablespoons chopped onion. Mash
corn as fine as possible and put in the double boiler with
milk, cooking fifteen minutes. Put in small frying pan
butter and onion, cook slowly ten minutes, add flour, cook
till foaming, being careful not to burn. Stir this mix-
ture into boiler with the corn and milk. Add teaspoon
salt, one-quarter teaspoon pepper, cook ten minutes. Re-
move from fire and strain, then return to range to keep
hot till served.
3»Irs. Thomas Wallace
Slice and boil in three pints water, four onions, two turnips
and a carrot. Season with thyme, pepper, salt and pars-
ley. Strain very hot, adding a teaspoon beef extract.
Mrs. Thomas Abernethy Fair
127
Cream of ^pinatl^
One pint cooked and chopped spinach, one onion, one
sprig parsley, one bay leaf, one piece green pepper, one
teaspoon salt, two quarts water, pinch thyme, a few celery
leaves. Boil slowly three hours and strain. Let one pint
milk come to a boil. Blend over the fire, till smooth, one
tablespoon flour, and one tablespoon butter. Stir into the
milk, allow it to thicken, stirring constantly. Remove from
fire. Stir in the strained soup and serve.
Mrs. Washington Hull
^8
Clam Cl)otoUer
Fifty hard clams (quahaugs), bowl each of finely cut salt
pork, onions, potatoes. Wash clams thoroughly, place in a
kettle with half pint water. When the shells open, clams
are cooked. Remove from shells and chop fine, saving
clam water for chowder. Fry out the pork and when
scraps are a good brown, remove and put in the chopped
onions to fry; they should be cooked in a frying pan (the
. chief secret in chowder making, is to fry the onions so
delicately that they will be missing in the chowder). Add
to the onions a quart hot water, clams, clam water and
pork scraps. When mixture boils, add the potatoes, and
when these are cooked, chowder is finished. Just before
it is removed, thicken with a cup powdered crackers, ad-
128
ding a quart of fresh milk. If too rich, add water. No
seasoning is needed but good black pepper. Delicious.
LiLLA Manning Briggs
Use either cod or haddock. Remove skin and flake the
fish. Fry brown three slices salt pork in bottom of kettle,
remove pork leaving the drippings. Put in a layer of fish,
then a layer of potatoes peeled and cut in dice and fev/
slices onion. Sprinkle with salt and pepper. Proceed with
the layers till mixture is used. Cover with boiling water.
Cook till potatoes are tender. Add toasted crackers or
pilot bread, and pint rich milk. Let scald and serve,
Mrs. William J. Patterson
^8 ^8
One pint split peas, one minced onion, one bay leaf, one
teaspoon salt or piece salt pork, one pint canned toma-
toes, three quarts water, one sprig parsley, one-half green
pepper, pinch thyme, two tablespoons celery. Put all,
except tomatoes, in a soup pot, boil three hours. Add
tomatoes and simmer for three-quarters of an hour, then
strain. Blend one tablespoon flour and one tablespoon
butter. Stir this in the soup and let it remain a little
longer over the flre. Serve with squares of dry toast
(stale bread may be cut in squares and browned in oven).
Julia P. Hull
129
Ctirtle ^ean ^ottp
Let quart of black beans remain six hours in cold water.
Drain, Add three pints fresh cold water, pieces of lean
cooked beef, salt, pepper, pinch of cloves. Cook slowly
three hours. Strain, serve hot in bouillon cups. An old
Rhode Island formula never before published.
Mrs. John Francis Yawger
130
ACTIVE MEMBERS
Adams, Mrs. Dearborn J.
Adams, Miss Florence Labouisse
Adams, Mrs. Frederic Morse
Adams, Mrs. M. B.
Allen, Mrs. William
Almond, Mrs. Thomas R.
Andrews, Mrs. Addison Fletcher
Andrews Mrs. George Sanford
Andrews, Mrs. W. W.
Arright, Mrs. Charles T.
Augur, Mrs. Charles Henry
Ayers, Mrs. M. S.
Bailey, Mrs. Henry C.
Bailey, Mrs. T. C. J.
Baird, Mrs. William Raimond
Baker, Mrs. Mary E. Capen
Baker, Mrs. George Minot
Banks, Miss Maude
Barry, Mrs. John Francis
Barry, Mrs. L. Frank
Bartlett, Mrs. Henry T.
Bartram, Miss Sarah J.
Beardsley, Mrs. Morris Beach
Bemis, Mrs. Ella R.
Benedict, Mrs. Caroline S.
Berg, Mrs. Albert W.
Bickmore, Mrs. Albert H.
Birdseye, Mrs. Isaac Washington
Bishop, Mrs. Abbie Putnam
Blackman, Mrs. I. Percy
Blake, Mrs. Israel O.
Blanchard, Mrs. James Armstrong
Boas, Mrs. Emil L.
Bolander, Mrs. William Henry
Boucher, Mrs. Pierre L.
Bourne, Mrs. Sarah E.
Bowron, Mrs. Henry S.
Bowron, Miss Mary F.
Bowron, Mrs. Watson A.
Braenniman, Mrs. Edward G.
Bradley, Mrs. Daniel Richards
Brayton, Mrs. James P.
Brenton, Mrs. Benjamin J.
Briggs, Miss Lilla Manning
Brockett, Miss Helen F.
Brockett, Miss Edith H.
Brown, Mrs. Charles Henry
Brown, Mrs. James Taylor
Brown, Mrs. Melvin
Bullman, Mrs. W. F.
Burns, Mrs. James E.
Burke, Mrs. M. E. Dale
Butterick, Miss Mary E.
Cairns, Mrs. Jaspar
Cameron, Mrs. Isadora
Carpenter, Mrs George F,
Carpenter, Mrs. Philip
Chadwick, Mrs. Thomas F.
Chatfield, Mrs. Thomas Ives
Churchill, Mrs. Frank
Clark, Mrs. Minton Dyke
Clarke, Mrs. Eugene
Clement, Mrs. Duane H.
Clifford, Mrs. C. R.
Coates, Mrs. Foster
Coe, Mrs. Henry Clarke
Collard, Mrs. Brice
Cook, Mrs. Alexander
Cowles, Mrs. Alice Hale
Cozzino, Mrs. Joseph A,
Crane, Mrs. Warren C.
Crombie, Mrs. William Murray
Crossley, Mrs. William Wilson
Crowell, Mrs. James Lloyd
Crowell, Mrs. Thomas Y.
Crumb, Mrs. Leverett Finch
Curtiss, Mrs. Frank
Cushing, Mrs. William Tiletson
Cutter, Mrs. George Lewis
Dana, Mrs. Isabel W.
Davies, Mrs. William G.
Day, Miss Lydia
Demorest, Mrs. William Curtis
Denby, Mrs. Isaac
Dexter, Mrs. Augustus C.
Dickinson, Mrs. Mary Lowe
Doane, Miss Marguerite T.
Doane, Mrs. William T.
ACTIVE MLMBLR5— (Continued)
Donaldson, Mrs. George M.
Dorr, Mrs. J. V. N.
Downing, Mrs. Hamilton F.
Eakins, Mrs. William H.
Edgerton, Mrs. Emmet
Elling, Mrs. H.
Ely, Mrs. Horace S.
Emerson, Mrs. Henry
Everts, Mrs. Daniel Tyler
Ewing, Mrs. William A.
Fair, Mrs. Thomas Abernethy
Fairman, Miss Evelina Holden
Fairman, Miss Helen Lydia
Farrar, Miss Carrie E.
Ferguson, Mrs. J. S.
Fish, Mrs. Arthur Elliot
Fitch, Mrs. Allen
Foote, Mrs. J. Merrill
Foote, Dr. Mary Bond
Ford, Mrs. Porter Dwight
Fort, Mrs. Benjamin F.
Fowler, Mrs. Edwin
Freeman, Mrs. Zoheth S,
Fuller, Mrs. William E.
Furnald, Mrs. Francis P.
Gardner, Mrs. John Milton
Garside, Mrs. John R.
Gilpatrick, Mrs. Willis
Goodale, Mrs. Samuel B.
Grant, Mrs. Frederic Firman
Greene, Mrs. John Arthur
Greene, Mrs. Richa^rd Henry
Griffin, Mrs. Henry P.
Guy, Mrs. Charles L.
Hall, Mrs. John Walter
Hallstram, Mrs. Roswell Lockwood
Hamilton, Mrs. Thomas L.
Hamilton, Mrs. W^illiam Henry
Hamlin, Mrs. Frederick William
Hammond, Mrs. Edith Nute
Hanaford, Rev. Phoebe A.
Hasbrouck, Mrs. Frederick
Hatch, Mrs. William
Hatie, Mrs. Carmoreau
Hawes, Miss Susan M.
Hayes, Miss Bertha Guernsey
Hayes, Mrs. Orrill Henry
Hazard, Mrs. Edward C.
Hess, Mrs. Jacob
Hewlett, Mrs. A. C.
Hibbard, Mrs. B. Franklin
Hicks, Miss M. Helen
Higley, Mrs. Warren
Hoagland, Mrs. Edgar M.
Hebron, Mrs. Benjamin F.
Hodges, Mrs. Mary Cassandra
Holden, Mrs. L. S.
Holden, Miss Ruth M.
Hotchkin, Mrs. William H.
Howes, Mrs. George
Hoyt, Mrs. James King
Hull, Mrs. Washington
Humason, Mrs. Virgil P.
Humes, Mrs. Samuel
Humphrey, Mrs. Wm. Brewster
Hunt, Mrs. Charles Wallace
Jackson, Mrs. Benjamin A.
Jaqua, Mrs. Frank W.
Jenkins, Mrs. E. Fellows
Jenkinson, Mrs. George B., Jr.
Johnston. Mrs. Robert J.
Jones, Mrs. Edward Davis
Jones, Mrs. Oliver Livingston
Judson, Mrs. Alfred Mills
Kenyon, Mrs. Benjamin B,
Kerley, Mrs. Charles Gilmore
Kimball, Mrs. Francis H.
Kimball, Mrs. T. C.
Kinsman, Mrs. Frank W.
Knowles, Mrs. H. Herbert
Kramer, Mrs. Samuel J.
Lane, Mrs. F. A.
Lang, Mrs. Henry
Lathers, Miss Ida
Lathrop, Miss Emma G.
Law, Miss Lizzie W^oodbury
Lawless, Mrs. Edward J.
Lawton, Mrs. George P.
Lehmaier, Mrs. James S.
Leland, Mrs. Juanita K.
Leonard, Mrs. Helen Adams
Lester, Miss M. Elizabeth
Lindley, Miss E. Marguerite
Litt, Mrs. Jacob
Logan, Mrs. Charles Park
Lyon, Mrs. John Lyttleton
Mann, Mrs. Washington L.
Marsh, Mrs. Robert T.
May, Miss Julia Frances
Maynard, Mrs. William
McDonald, Mrs. Theo. Frelinghuysen
McLean, Mrs. Malcolm
McNall, Mrs. George Gordon
McNutt, Dr. Julia G.
132
T
ACTIVE MLMBLR5— (Continued)
McNutt, Dr. Sarah J.
McQueeney, Miss Mary F.
Merrifieid, Miss Carrie H.
Merriman, Mrs. Henry
Meyrowitz, Mrs. Emil B.
Middleton, Mrs. Ralph Izard, Jr.
Miles, Miss Ellen E.
Montgomery, Mrs. Alice S. Coe
Montgomery, Mrs. Harry Mortimer
Moore, Mrs. Henry D.
Moore, Mrs. James H.
Moseley, Mrs. William H,
Mott, Mrs. John T.
Muir, Mrs. James P.
Munson, Mrs. Samuel L.
Murray, Dr. Grace Peckham
Naething, Mrs. Charles Frederick
Nesmith, Mrs. Benjamin Ingersoll
Nesmith, Mrs. Henry E. Jr.
Newcomb, Mrs. Albert S.
Newcomb, Mrs. James Edward
Newton, Mrs. Henry J.
Nichols, Mrs. Frederick
Niebuhr, Mrs. Charles
Niebuhr, Miss Helen
Olmsted, Mrs. Jennie E.
Orvis, Mrs. Edwin W.
Osborne, Mrs. William H.
Paine, Mrs. Eben H.
Palmer, Miss Sara A.
Parker, Miss Caroline Bird
Patten, Mrs. Francis Jarvis
Patterson. Mrs. William J.
Pattison, Mrs. Elias J.
Peet Mrs. Edward Wright
Pell, Mrs. Augusta H.
Phipard. Mrs. Charles K.
Pierce, Mrs. Jane
Pierce, Mrs. Lewis Leland
Pinney, Mrs. Maria Watson
Place, Mrs. Annetta L.
Poor, Mrs. Ruel Whitcomb
Potter, Mrs. Orlando B.
Putney, Mrs. William Beaumont
Quimby, Mrs. Charles Elihu
Ralph, Mrs. George Frederick
Reed, Miss Temperance Pratt
Rice, Mrs. James Nelson
Rich, Mrs. Charles Edward
Rich. Mrs. Nellis Marathon
Roberts, Mrs. David Huyler
Roberts, Mrs. George W.
Rockwell, Miss Effiie M.
Ross. Mrs. Reuben W.
Russell, Mrs John F.
Sackett, Mrs. Augustine
Sage, Miss Ellen R.
Sageman, Mrs. William J.
Salisbury, Mrs. Frederick S.
Saunders, Mrs. H. R.
Sawyer, Mrs. Antonia
Schultz, Mrs. Louis
Scott, Mrs. E. M.
Scott, Mrs. John Wintield
Scudder, Mrs. Benjamin Norton
Seabury, Mrs. Charles L.
Seabury, Mrs. Gardner Thurston
Seaton, Mrs. Robert H.
Sells, Mrs. Elijah W.
Seward, Mrs. Theo. Frelinghuysen
Seymour, Miss Georgiana E.
Seymour, Miss Jane A.
Shepard Mrs. J. Woolsey
Shephard, Mrs. Thomas H.
Sherman, Mrs. Estelle T.
Shethar, Mrs. Edwin Hall
Shrady, Mrs. Jacob
Shrady, Mrs. William
Shuler-Shutz, Mrs. Louis Philippe
Shute, Mrs. Henry Bruce
Slade, Mrs. William Gerry
Smith, Mrs. Chandler
Smith, Mrs. Elbert O.
Smith, Miss Florence Louise
Smith Mrs. George Henry
Smith, Mrs. George Moore
Smith, Mrs. Mary A. Hepburn
Smyth, Mrs. Francis
Stanley, Mrs. Frederic N.
Stanton, Mrs. Lucius M.
Starr, Mrs. Henry B.
Stevens, Mrs. George Thomas
Stickney, Mrs. Joseph
Stiles, Mrs. Norman C.
Stillman, Mrs. Francis Hill
Stillman, Mrs. F. M.
Sturges, Mrs. Herbert L.
Swift, Mrs. Edward Y.
Swinburne, Mrs. Fitch James
Talbot, Mrs. Lowell
Tansley, Mrs. Helen Joslin
Tappan, Mrs. W. H.
Taylor, Mrs. Ambrose
Taylor, Mrs. Thomas M.
ACTIVL ME.MBLR5— (Continued)
Tefft, Mrs. Frederick F.
Thomas, Mrs. Caroline E.
Thomson, Mrs. Pierre M.
Thornton, Mrs. Frederick
Tillotson, Mrs. William K.
Tillotson, Miss Abigail K.
Todd, Mrs. Ambrose G.
Todd, Mrs. Louis Lorenzo
Tooker, Mrs. Edmund C.
Trumbull, Mrs. Frank
Tuttle, Mrs. Edward A.
Van Allen, Mrs. Garret A.
Van Saun, Mrs. Albert
Van Sickle, Mrs. John Tennant
Wakeman, Mrs. Isaac B.
Wallace, Mrs. Thomas
Wallerstein, Dr. Adelaide
Walton, Mrs. John Douglas
Warner, Mrs. James Ward
Warren, Mrs. Tracy B.
Washburn, Mrs. William Ives
Weed, Mrs. Samuel Richards
Weeks, Mrs. John E.
Weitz, Mrs. G. Langsdorf
Wetherbee, Mrs. Charles Lincoln
Wheeler, Mrs. T. H.
Wheeler, Mrs. Walter Heber
Wheelock, Mrs. George Lincoln
Wickham, Mrs. D. O.
Wilbour, Mrs. Charlotte B.
Wilder, Mrs. Enos
Williams, Mrs. George N., Jr.
Williams, Mrs. Henry D.
Wilson, Mrs. George T.
Wise, Mrs. Charles F.
Woodruff, Mrs. Henry Collins
Yawger, Mrs. lohn Francis
Zebley, Mrs. John F.
ASSOCIATE MEMBERS
Balch, Miss Grace C.
Bice, Mrs. Helen Williams
Bogle, Dr. Jessie T.
Bradley, Mrs. Daniel Richards
Brewster, Mrs. Henry Colvin
Briggs, Mrs. Frank EUwood
Bryant, Mrs. Joseph D.
Burton, Mrs. Washington
Bushnell, Mrs. C. S.
Caryl, Mrs. Eliza Jumel
Chamberlin, Mrs. George Mason
Clark, Miss Fannie Wynkoop
Cutler, Mrs. Condict Walker
Cutler, Mrs, Marcia Brooks
Davis, Mrs. Britton
Dayton, Mrs. Charles W.
Dease, Mrs. George W.
Elsworth, Mrs. Joseph
Fulton, Mrs. Harry Clifford
Gambrill, Mrs. Benjamin F.
Gargan, Mrs. Henry Lucien Clair
Greeley, Mrs. Edward Addison
Guernsey, Miss Florence
Hamilton, Mrs. Edmund Horace
Handy, Mrs. William Cole
Hungerford, Mrs. W. A.
Huse, Miss Carolyn L.
Jenkins, Mrs. Charles S.
Joy, Mrs. Henry B.
Leaman, Mrs. Walter L.
Little, Mrs. G. Elliotte
Lockwood, Mrs. James L.
Logan, Mrs. Walter S.
Lowry, Mrs. Robert J.
MacDonald. Mrs. Charles H.
Mason, Miss Cassity E.
Meigs, Mrs. Titus Benjamin
Menges, Mrs. Frederick
Mildeberger, Miss Mary J.
Moore, Mrs. Elbridge J.
Muller, Mrs. Harriet H.
Nesmith, Mrs. Howard Macomber
Ostrom, Mrs. Homer Irvin
Palmer, Mrs. A. M.
Parker, Mrs. James H.
Putnam, Mrs. Erastus G.
Remick, Mrs. Charles E.
Sanford, Mrs. Edward Field
Scofield, Mrs. Alfred Hoyt
Secor, Mrs. James F., Jr.
Smith, Mrs. Charles B.
Smith, Miss Dora
Smith, Mrs. Julius Paul
Stevens, Mrs. H. E.
Stimson, Mrs. Chas. W.
Warren, Mrs. George Flint, Jr.,
Washington, Mrs. Allan C.
Wentworth, Mrs. J. Wells
Williams, Mrs. Charles Howard
FEB 23 19^^-
4
One copy del. to Cat. Div.
iAR 25 1911
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